By: Robin Asbell
Recipe Information
Total Time: 40 minutes
Servings: 4
Hot, crispy, salty and savory, some would say that patatas bravas (spanish for “brave potatoes”) are the best way to enjoy potatoes! You’ll love them alongside this delightful homemade aioli dressing. Since lemons are on sale now for just $0.69 each, it’s a great time to learn this easy and satisfying technique to make it at home.
Ingredients
Potatoes
1 pound new potatoes
3 tablespoons tomato paste
3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
2 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1 teaspoon sweet paprika
1 teaspoon smoked paprika
1 teaspoon salt
Aioli
1/2 cup mayonnaise (or vegan alternative)
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
2 cloves garlic, pressed
2 scallions, chopped
Preparation
Put the potatoes in a large pot with enough water to cover by an inch. Over high heat, bring water to a boil and reduce to a vigorous simmer. Cook the potatoes until they are tender when pierced with a paring knife, about 10 minutes, depending on the size of the potatoes. Drain and let cool. Cut the potatoes in half.
In a cup, stir the tomato paste and red wine vinegar and reserve.
In a large sauté pan, heat the olive oil, and add the garlic. Stir over medium heat until fragrant, then add the pepper flakes, paprika, smoked paprika and stir. Cook for a few seconds, then stir in the tomato paste mixture and salt. Add the potatoes to the pan and stir to coat, cook over medium heat until the potatoes are heated through and coated with sauce.
For the Alioli: Stir the ingredients together and keep chilled until time to serve.
Serve each diner about a cup of potatoes with 2 tablespoons of alioli over the top, sprinkled with scallions.
