Patatas Bravas -- Crispy Potatoes with Spicy Garlic & Chili Aioli

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika provides flavor without the smokiness.

tomato sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomatoes

Homemade sauce can reduce preservatives.

cayenne pepper

🥗Healthier: paprika

💰Cheaper: red pepper flakes

Red pepper flakes can provide similar heat.

Get water ready to boil for the potatoes.

Add salt, smoked paprika, cumin, and 2 bay leaves to the water.

Bring the water to a simmer and let it simmer for 10 minutes.

While the water simmers, prep the Idaho russet potatoes by cutting them in half, then lengthwise into three pieces, and then into 1-inch cubes.

Hold the cut potatoes in cold water until ready to use.

After 10 minutes, drain the potatoes and add them to the seasoned water.

Bring the water back to a simmer and cook the potatoes for about 4-5 minutes until almost tender (90% cooked).

Check the potatoes with a pairing knife to ensure they are not too firm or falling apart.

Once cooked, strain the potatoes and transfer them onto a wire rack to cool completely before frying.

While the potatoes cool, prepare the spicy aioli by crushing sliced garlic with a pinch of salt, smoked paprika, and chipotle in a mortar.

Add mayonnaise and a splash of cherry vinegar to the garlic mixture and stir.

Add a little tomato paste for color and acidity, then taste and adjust with more vinegar and cayenne if needed.

Refrigerate the aioli until needed.

Prepare a seasoning salt with fine salt, freshly ground black pepper, smoked paprika, chipotle, and cayenne (optional) in a small bowl and mix.

Heat about 1.5 inches of vegetable oil in a cast iron skillet over high heat.

Test the oil temperature by adding a potato; when it bubbles vigorously, the oil is ready.

Add the dried and cooled potatoes to the hot oil and fry for about 5-6 minutes until golden brown and crunchy.

Once fried, toss the potatoes in the seasoning salt and serve in a bowl.

Top the potatoes with the spicy aioli and fresh parsley, and serve with toothpicks.

Cooking Techniques

Equipment Needed

Spice Level: