Fingerling Papas Bravas with Smoky Aioli


Slightly adapted from a recipe by David Mawhinney via Food & Wine magazine.

3 pounds fingerling potatoes
Kosher salt
2 large egg yolks
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
1 cup We Olive Fresh Garlic Olive Oil, plus more for frying
1 teaspoon sweet smoked paprika
2 tablespoons finely chopped flat-leaf parsley
flaky sea salt to taste

1. In a 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.

2. Meanwhile, in a medium bowl, whisk the egg yolks with the 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.

3. In a large saucepan, heat 1 inch of Garlic Olive Oil over medium-high heat until shimmering. 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 salt and transfer to a bowl. Serve right away with the smoky aioli.

Make Ahead: The aioli can be covered and refrigerated for up to 3 days.


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