Fingerling Papas Bravas with Smoky Aioli
Here's a twist on classic Spanish fried potatoes. The lemony aioli gets its deep flavor from smoked paprika.
Servings: 8
Ingredients
- 3 pounds fingerling potatoes
- Kosher salt
- 2 large egg yolks
- 1 small garlic clove mashed to a paste or very finely grated
- 2 tablespoons fresh lemon juice
- ½ teaspoon finely grated lemon zest
- 1 cup vegetable oil plus more for frying
- 1 teaspoon sweet smoked paprika preferably pimentón de la Vera
- 2 tablespoons finely chopped flat-leaf parsley
- flaky sea salt
Instructions
- In a very 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.
- Meanwhile, in a medium bowl, whisk the egg yolks with the garlic, 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.
- In a large saucepan, heat 2 inches of vegetable oil until it reaches 350℉ on a deep-fry thermometer and 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 sea salt and transfer to a bowl. Serve right away with the smoky aioli.
