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:

Quickview
170k Calories
4g Protein
4g Total Fat
30g Carbs
13% Health Score
Limit These
Calories
170k
9%

Fat
4g
6%

  Saturated Fat
2g
17%

Carbohydrates
30g
10%

  Sugar
1g
2%

Cholesterol
46mg
15%

Sodium
400mg
17%

Get Enough Of These
Protein
4g
8%

Vitamin C
36mg
44%

Vitamin B6
0.53mg
26%

Potassium
737mg
21%

Vitamin K
20µg
20%

Fiber
3g
16%

Manganese
0.28mg
14%

Phosphorus
115mg
12%

Magnesium
40mg
10%

Vitamin B1
0.15mg
10%

Copper
0.19mg
10%

Vitamin B3
1mg
9%

Folate
35µg
9%

Iron
1mg
9%

Vitamin B5
0.65mg
6%

Vitamin A
272IU
5%

Vitamin B2
0.08mg
5%

Selenium
2µg
4%

Zinc
0.62mg
4%

Calcium
29mg
3%

Vitamin E
0.32mg
2%

Vitamin D
0.23µg
2%

Vitamin B12
0.08µg
1%

covered percent of daily need
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Food Trivia

'SPAM' is short for spiced ham.

Food Joke

John Smith was the only Protestant to move into a large Catholic neighborhood. On the first Friday of Lent, John was outside grilling a big juicy steak on his grill. Meanwhile, all of his neighbors were eating cold tuna fish for supper. This went on each Friday of Lent. On the last Friday of Lent, the neighborhood men got together and decided that something had to be done about John, he was tempting them to eat meat each Friday of Lent, and they couldn't take it anymore. They decided to try and convert John to Catholicism. They went over and talked to him and were so happy that he decided to join all of his neighbors and become a Catholic. They took him to Church, and the Priest sprinkled some water over him, and said, "You were born a Baptist, you were raised a Baptist, and now you are a Catholic." The men were so relieved, now their biggest Lenten temptation was resolved. The next year's Lenten season rolled around. The first Friday of Lent came, and just at supper time, when the neighborhood was setting down to their tuna fish dinner, came the wafting smell of steak cooking on a grill. The neighborhood men could not believe their noses! WHAT WAS GOING ON? They called each other up and decided to meet over in John's yard to see if he had forgotten it was the first Friday of Lent? The group arrived just in time to see John standing over his grill with a small pitcher of water. He was sprinkling some water over his steak on the grill, saying, "You were born a cow, you were raised a cow, and now you are a fish."

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