Fingerling Papas Bravas with Smoky Aioli
You can never have too many side dish recipes, so give Fingerling Papas Bravas with Smoky Aioli a try. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 171 calories, 4g of protein, and 4g of fat per serving. This recipe serves 8 and costs $1.05 per serving. 119 people have tried and liked this recipe. If you have kosher salt, lemon zest, sea-salt, and a few other ingredients on hand, you can make it. It is brought to you by Food and Wine. From preparation to the plate, this recipe takes roughly 40 minutes. With a spoonacular score of 72%, this dish is good. If you like this recipe, you might also like recipes such as Easy patatas bravas with garlic aioli, Patatas Bravas Home Fries with Roasted Tomato Aioli, and Grilled Potatoes with Spicy Tomato Aioli (Patatas bravas).
Servings: 8
Ingredients:
2 large egg yolks
3 pounds fingerling potatoes
2 tablespoons finely chopped flat-leaf parsley
1 small garlic clove, mashed to a paste or very finely grated
Kosher salt
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
Maldon sea salt or other flaky salt
1 teaspoon sweet smoked paprika, preferably pimentón de la Vera
1 cup vegetable oil, plus more for frying
Equipment:
sauce pan
paper towels
whisk
bowl
slotted spoon
baking sheet
kitchen thermometer
Cooking instruction summary:
In a very large saucepan, cover the potatoes with water. Generously season with kosher salt and bring to a boil. Simmer the potatoes until nearly tender, about 10 minutes. Drain and let the potatoes dry on paper towels. Transfer to a work surface and halve each potato lengthwise. Meanwhile, in a medium bowl, whisk the egg yolks with the garlic, lemon juice and zest. Gradually add the 1 cup of oil in a very thin stream, whisking constantly, until a thick, creamy sauce forms. Whisk in the paprika and season the aioli with kosher salt. In a large saucepan, heat 2 inches of vegetable oil until it reaches 350° on a deep-fry thermometer and line a baking sheet with paper towels. Working in batches, fry the potatoes until completely tender and lightly browned in spots, about 5 minutes. Using a slotted spoon, transfer the potatoes to paper towels to drain. Sprinkle the potatoes with parsley and Maldon salt and transfer to a bowl. Serve right away with the smoky aioli.
Step by step:
1. In a very large saucepan, cover the potatoes with water. Generously season with kosher salt and bring to a boil. Simmer the potatoes until nearly tender, about 10 minutes.
2. Drain and let the potatoes dry on paper towels.
3. Transfer to a work surface and halve each potato lengthwise.
4. Meanwhile, in a medium bowl, whisk the egg yolks with the garlic, lemon juice and zest. Gradually add the 1 cup of oil in a very thin stream, whisking constantly, until a thick, creamy sauce forms.
5. Whisk in the paprika and season the aioli with kosher salt.
6. In a large saucepan, heat 2 inches of vegetable oil until it reaches 350° on a deep-fry thermometer and line a baking sheet with paper towels. Working in batches, fry the potatoes until completely tender and lightly browned in spots, about 5 minutes. Using a slotted spoon, transfer the potatoes to paper towels to drain. Sprinkle the potatoes with parsley and Maldon salt and transfer to a bowl.
7. Serve right away with the smoky aioli.
Nutrition Information:
covered percent of daily need
