Ingredients: for the Papas Bravas
- 5-6 medium russet potatoes peeled and cut in 1/2-inch pieces
- High oleic extra virgin olive oil (we like anything from Melgarejo for this!) for frying
- Sea salt to taste
Ingredients: For the Roasted Red Pepper Aioli
- 1 1/2 cups fresh, mild, extra virgin olive oil (Sevillano or a mild Arbequina both work!)
- 1 small roasted red pepper, peeled, seeded, and diced
- 2 large egg yolks at room temperature**
- 2 garlic cloves, smashed
- 2 teaspoons sea salt
- 1 teaspoon smoked sweet paprika
- 1 tablespoon fresh lemon juice
Directions: For the Papas Bravas
- Cover the potatoes with water and bring to a boil in a medium pot over medium-high heat.
- Boil for 4 minutes until just barely tender, and then drain in a colander.
- Heat a heavy frying pan over high heat (cast iron is excellent).
- Once very hot, add enough olive oil to come 1/2″ up the sides of the pan and heat the oil to 350 F.
- Add the thoroughly drained potatoes to the pan and fry for approximately 15 minutes until golden brown, flipping halfway through to brown both sides.
- Drain and salt immediately.
- Serve with or slathered in aioli.
Directions: for the Roasted Red Pepper Aioli
- In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic, lemon juice, and pepper.
- Process until homogeneous.
- VERY SLOWLY, drop by drop, while the machine is running, drizzle in the olive oil.
- Extreme patience must be taken with this slow process initially, as too much olive oil poured in at once will cause the sauce to break.
- After half of the oil has been successfully emulsified, the rest of the oil can be added in slightly faster – but use caution here as too much at once will spell disaster!
- Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate.
This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches, shoes… basically anything.
**This recipe contains raw egg yolks. If you have a compromised immune system, you can use pasteurized eggs for this recipe.
Re-posted from the Veronica Foods blog.