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Tapas Time: Crispy Batatas Bravas with Paprika Garlic Aioli
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Yield: 4 people

Crispy Batatas Bravas with Paprika Garlic Aioli

Prep Time: 10 minutes
Cook Time: 20 minutes
Author: Andrew Gavin
Tapas Time: Crispy Batatas Bravas with Paprika Garlic Aioli
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Ingredients
 

Batatas Bravas

  • 2 large yellow potatoes, approx 1 lb; peeled and cut into 1/2 inch cubes
  • bay leaf
  • salt
  • sunflower or canola oil, for frying

Paprika Garlic Aioli

  • 1 egg
  • 3/4 cup sunflower oil or olive oil
  • juice of 1/4 lemon
  • 2 tbsp high quality paprika dolce
  • 2 cloves garlic, grated
  • 1 tsp dijon mustard
  • 1 tsp salt, diamond crystal or sea salt

Equipment

  • 1-2 medium pot(s) you can reuse the pot you parboil the potatoes to fry, or use a separate pot for frying
  • 1 pasta strainer
  • 1 candy or meat thermometer
  • 1 metal strainer
  • 1 immersion blender OR a standard blender, this will be a different process described below
  • 1 tall narrow liquid measuring cup (500 ml) make sure the immersion blender fits

Instructions
 

Fried Potatoes (Batatas Bravas)

  • Peel and cut the potatoes into equal size cubes, approximately 1/2 in wide.
  • Fill a medium pot with enough water to cover the potatoes. Add a tablespoon or two of salt to the water and a bay leaf. This will season the potatoes while they parboil.
  • Place the pot on the stove top and turn the heat on high. Bring to a boil, then add the potatoes. Cook for 10 minutes.
  • Cubed potatoes are parboiled to partially cook prior to frying for Batatas Bravas.
    Once cooking has completed drain the potatoes in a pasta strainer.
  • Add sunflower or canola oil to a medium pot so that there is 2 inches of depth.
  • Turn the heat to high and wait until the oil is 350F / 175C.
  • Once the oil reaches this temp add the potatoes in batches (likely 2). The oil should cover the potatoes. Keep the heat on high, but continue to check and adjust the heat so that the oil stays around 350F / 175C.
  • Frying potatoes to golden perfection for Batatas Bravas with paprika garlic aioli.
    Fry the potatoes for 6 minutes, then remove with a metal strainer. Place the fried potatoes in a bowl lined with paper towel. Season with salt.
  • Repeat until all of the potatoes are fried.

Paprika Garlic Aioli

  • In the tall narrow measuring cup place garlic, salt, lemon juice, dijon mustard at the bottom. Top with the egg and paprika. Last, slowly pour the oil on top.
  • Place the immersion blender in the measuring cup all the way to the bottom. Start blending and slowly raise the blender to the top and then push back down t the bottom, followed by slowly raising the blender one more time. This should take about a minute.
  • The aioli will thicken as you blend.
  • If you do not have an immersion blender you can use a regular blender. If using a regular blender place all of the aioli ingredients in the blender except the oil. Start the blender and slowly drizzle in the oil. It will thicken as the oil blends.
  • Tapas Time: Crispy Batatas Bravas with Paprika Garlic Aioli
    Pour the aioli into small cups and serve with the batatas bravas!
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