Spanish Spice-Infused Patatas Bravas
Experience the vibrant flavors of Spain with our Spanish Spice-Infused Patatas Bravas, a beloved dish traditionally served near Barcelona. Perfectly golden and crispy on the outside while tender on the inside, these small boiling potatoes are complemented by a zesty aioli that offers a delightful kick. Adapted from Simone and Ines Ortega's acclaimed '1080 Recipes' and inspired by a classic recipe from 'Gourmet', this dish pairs beautifully as a tapas offering or as a stand-alone side dish. While traditional chili powder adds heat, feel free to switch it with ancho or chipotle powder for a unique twist. Note that the aioli contains raw eggs; if preferred, simply mix minced garlic and lemon juice into mayonnaise for a quicker alternative.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
garlic cloves
2 (minced)
kosher salt
to taste
large egg yolk
1
fresh lemon juice
2 teaspoons
Dijon mustard
1/2 teaspoon
extra virgin olive oil
1/4 cup
vegetable oil
3 tablespoons
pepper
to taste
small boiling potatoes
12 (about 1 lb/450 g) (scrubbed)
extra virgin olive oil
2 tablespoons
white wine vinegar
1 tablespoon
hot smoked paprika
1/4 teaspoon
garlic clove
1 (minced)
chili powder
1 teaspoon
Instructions
1
Prepare the Aioli: In a mortar and pestle or using a chef's knife on a cutting board, mince and mash together the garlic cloves with a pinch of kosher salt until it forms a paste.
2
In a small bowl, whisk together the egg yolk, fresh lemon juice, and Dijon mustard until well combined.
3
Gradually mix the extra virgin olive oil and vegetable oil into the yolk mixture, drizzling in the oil slowly while whisking continuously until the mixture is thick and emulsified. If the aioli separates, cease adding oil and whisk vigorously until smooth, then restart the oil addition.
4
Fold in the prepared garlic paste, seasoning the aioli with kosher salt and freshly cracked pepper to taste.
5
Cover the aioli and refrigerate until ready to serve.
6
Prepare the Potatoes: In a large pot, bring salted water to a boil over high heat. Carefully add the scrubbed small boiling potatoes and cook until tender, about 20 to 25 minutes.
7
Once cooked, drain the potatoes and allow them to cool slightly. Peel the cooled potatoes and slice them into rounds.
8
Transfer the sliced potatoes to a serving plate.
9
Create the Dressing: In a mixing bowl, whisk together the extra virgin olive oil, white wine vinegar, hot smoked paprika, minced garlic, and chili powder until well blended.
10
Drizzle the spice-infused dressing over the potatoes, followed by the prepared aioli. Serve immediately and enjoy the burst of flavors!
11
Store any leftovers in an airtight container in the refrigerator for future use.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Patatas Bravas?
Patatas Bravas is a traditional Spanish dish featuring golden, crispy potatoes served with a spicy sauce or aioli, famously enjoyed near Barcelona.
How long should I boil the potatoes?
Boil the scrubbed small boiling potatoes in salted water for about 20 to 25 minutes until they are tender.
Can I substitute the raw egg in the aioli?
Yes, if you prefer not to use raw egg, you can create a quick alternative by mixing minced garlic and lemon juice into standard mayonnaise.
What can I use instead of traditional chili powder?
For a unique twist, you can replace the traditional chili powder with ancho or chipotle powder.
What should I do if my aioli separates?
If the aioli separates, stop adding oil and whisk the mixture vigorously until it becomes smooth again before resuming the oil addition.
How should I prepare the garlic for the aioli?
Mince and mash the garlic cloves with a pinch of kosher salt using a mortar and pestle or a chef's knife until a smooth paste forms.
What kind of potatoes are best for this recipe?
The recipe recommends using small boiling potatoes, approximately 1 pound or 450 grams in total.
Is this dish suitable for vegetarians?
Yes, Spanish Spice-Infused Patatas Bravas is a vegetarian-friendly dish.
What is the base of the spice-infused dressing?
The dressing is made by whisking together extra virgin olive oil, white wine vinegar, hot smoked paprika, minced garlic, and chili powder.
How should I store leftover Patatas Bravas?
Store any leftovers in an airtight container within the refrigerator.
Can I make the aioli in advance?
Yes, once the aioli is prepared, cover it and refrigerate it until you are ready to serve the dish.
What is the recommended serving style for this dish?
It can be served as a traditional tapas offering or as a stand-alone side dish.
What type of vinegar is used in the dressing?
The recipe specifies using one tablespoon of white wine vinegar for the dressing.
What kind of paprika gives the dish its smoky flavor?
Hot smoked paprika is used to provide the authentic smoky and spicy flavor profile.
How do I cut the potatoes after boiling?
Once the potatoes have cooled slightly and been peeled, you should slice them into rounds.
Why is Dijon mustard included in the aioli?
Dijon mustard acts as an emulsifier to help the oil and egg yolk combine into a thick, stable sauce.
What oils are used for the aioli?
The recipe uses a combination of 1/4 cup extra virgin olive oil and 3 tablespoons of vegetable oil.
How many garlic cloves are needed in total?
You will need 3 garlic cloves in total: 2 for the aioli paste and 1 minced for the dressing.
Should the potatoes be peeled before or after boiling?
The potatoes should be scrubbed and boiled whole, then peeled after they have cooked and cooled slightly.
What is the source of inspiration for this recipe?
This dish is adapted from Simone and Ines Ortega's '1080 Recipes' and inspired by a classic recipe from 'Gourmet'.
How do I add the oil when making aioli?
Gradually drizzle the oil in very slowly while whisking continuously to ensure the mixture emulsifies properly.
Is fresh lemon juice necessary?
Yes, 2 teaspoons of fresh lemon juice provide the necessary acidity and bright flavor for the aioli.
Can I use regular table salt?
The recipe calls for kosher salt, which is ideal for mashing garlic into a paste, but table salt can be used as a substitute.
How should the potatoes be seasoned during boiling?
The potatoes should be added to a large pot of salted water brought to a boil.
When do I apply the dressing and aioli?
Drizzle the spice-infused dressing over the sliced potatoes first, followed by the aioli, and serve immediately.
What is the texture of the aioli?
The aioli should be thick, creamy, and well-emulsified.
Does this recipe use any black pepper?
Yes, freshly cracked pepper is added to the aioli to taste.
Are the potatoes fried in this version?
In this specific version, the potatoes are boiled until tender rather than deep-fried, though they remain crispy on the outside.
Is the dish served hot or cold?
The dish is best served immediately after the warm potatoes are dressed with the spice mixture and aioli.
How much chili powder is used?
The recipe calls for 1 teaspoon of chili powder in the dressing.