Spanish BRAVE POTATOES | Spicy Potatoes with Black Aioli & Paprika

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds flavor without the heat of cayenne.

tomato sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomatoes

Homemade sauce can be fresher and less processed.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note.

Heat a large deep fry pan over medium heat and add 1 cup of extra virgin olive oil.

Peel, wash, and pat dry 3 medium-sized potatoes, then cut them into medium-sized pieces about half an inch thick.

Once the oil is hot (after heating for 6-8 minutes), add the potatoes in batches to avoid splashing.

Fry the potatoes for 20-22 minutes, mixing them every 4-5 minutes for even cooking.

While the potatoes fry, prepare the black garlic aioli by roughly chopping 4 cloves of black garlic and adding them to a mortar with 2 cloves of raw garlic and a pinch of sea salt, then pound into a paste.

Add 1 medium egg yolk, 0.5 teaspoon lemon juice, and 0.5 tablespoon balsamic vinegar to the paste, mixing continuously in a circular motion.

Slowly add 0.5 cup of sunflower oil while mixing continuously to emulsify the aioli until it becomes thick and creamy.

Season the aioli with sea salt and freshly cracked black pepper, then set aside.

Once the potatoes are cooked, remove them using a slotted spatula and place them on a wire rack with paper towels underneath to avoid sogginess.

Season the fried potatoes with sea salt and let them rest at room temperature for a couple of minutes.

Transfer the potatoes to a serving dish, sprinkle with hot smoked Spanish paprika, and drizzle with the black garlic aioli.

Garnish with finely chopped fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level: