Patatas Bravas (Crispy Olive Oil-Fried Potatoes)
These fried potatoes are delicious on their own, but even better with this zippy aioli (see recipe below). Pimentón, or Spanish paprika, adds a unique, smoky flavor to this dish. If you have some on hand, use it!
1 pound starchy potatoes, such as russets, scrubbed and cut into bite-sized chunks
1 cup pure olive oil
Heat oil in a medium 10-inch skillet over medium-high heat. When oil starts to shimmer, add potatoes and cook, stirring occasionally to ensure even browning, until the potatoes are crispy on the outside and tender inside, 10 to 15 minutes. Remove with a slotted spoon and drain on a wire rack, seasoning to taste with salt, pepper, and pimentón. Serve.
This recipe is adapted from Jose Andres’ Made in Spain. Feel free to tweak this recipe to your taste by adding more or less garlic, lemon juice, and salt. I made this using a mortar and pestle. If you don’t have one, mince the garlic until very very fine, almost like a paste. Transfer garlic paste to a medium bowl and add the salt and lemon juice. Whisking vigorously, incorporate the olive oil as directed below.
2 cloves garlic, peeled
1 to 2 teaspoons fresh lemon juice
Pinch Kosher salt
With a mortar and pestle, crush the garlic and add a pinch of salt. When garlic becomes a rough paste, add lemon juice and continue mashing. Add oil a little at a time, and continue crushing and stirring until the emulsification begins to take place. You can add the oil a little faster at this point. Continue adding oil until you have the desired quantity and flavor. Taste and adjust seasoning; thin with a little water if you like.
I’ve had these at a tapas bar and they were amazing! Thanks for the recipe–now I can make and eat them at home to my hearts content!
I live in a rural area where Tex-Mex is king, so I’ve only just recently discovered the joys of Spanish cooking. The recipe sounds delicious, especially the aioli.
p.s. I do LOVE mayo!
Georgia Pellegrini says
I live on olive oil. This zippy aioli sounds great