We hosted a dinner party with the theme of Tapas. It was so much fun and basically like an appetizer party where you can eat lots of yummy food while drinking good wine and visiting. The aioli is a must for these potatoes and balances the dish perfectly!
Patatas Bravas with Cheat Garlic Aioli
(Adapted from Parsnips and Pastries)
1 1/2 pounds fingerling potatoes
3 tablespoons olive oil
Sea salt and pepper
Fresh thyme and parsley
Spanish paprika
3 garlic cloves, pressed
1/2 cup high-quality mayonnaise
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
Make the Garlic Aioli: Combine the pressed garlic, mayonnaise, olive oil, lemon juice, and sea salt and pepper to taste in a blender or food processor and process until smooth and creamy.
Allow the aioli to sit in the refrigerator for at least an hour before serving. This can be made ahead.
Make the Patatas Bravas: Boil the fingerling potatoes in salted water until they are just tender, about 10 minutes. Drain and let dry.
Carefully slice the potatoes in half lengthwise once they are cooled.
Heat a cast iron pan with 3 tablespoons of olive oil until very hot. Work in batches (don’t overcrowd the pan) and fry up the potatoes until each side is crispy and evenly browned, about 2 minutes per side. Using tongs, transfer the potatoes to drain on paper towels, and while they are still very hot, sprinkle them with sea salt, pepper, paprika, and fresh thyme.
Serve the potatoes immediately while still warm on a bed of fresh parsley, sprinkled with additional parsley and thyme.
