{"id":3590,"date":"2024-01-07T21:44:00","date_gmt":"2024-01-07T21:44:00","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3590"},"modified":"2024-02-09T21:32:18","modified_gmt":"2024-02-09T21:32:18","slug":"fingerling-papas-bravas-with-smoky-aioli","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/fingerling-papas-bravas-with-smoky-aioli\/","title":{"rendered":"Fingerling Papas Bravas with Smoky Aioli"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Fingerling Papas Bravas with Smoky Aioli<\/span><\/h2>\n
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Here's a twist on classic Spanish fried potatoes. The lemony aioli gets its deep flavor from smoked paprika.<\/span><\/div>\n
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Total Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span><\/div>\n\n
Author: <\/span>David Mawhinney<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 3<\/span> pounds<\/span> fingerling potatoes<\/span><\/li>
  • Kosher salt<\/span><\/li>
  • 2<\/span> large<\/span> egg yolks<\/span><\/li>
  • 1<\/span> small<\/span> garlic clove<\/span> mashed to a paste or very finely grated<\/span><\/li>
  • 2<\/span> tablespoons<\/span> fresh lemon juice<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> finely grated lemon zest<\/span><\/li>
  • 1<\/span> cup<\/span> vegetable oil<\/span> plus more for frying<\/span><\/li>
  • 1<\/span> teaspoon<\/span> sweet smoked paprika<\/span> preferably piment\u00f3n de la Vera<\/span><\/li>
  • 2<\/span> tablespoons<\/span> finely chopped flat-leaf parsley<\/span><\/li>
  • flaky sea salt<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • 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.<\/div><\/li>
    • 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.<\/div><\/li>
    • In a large saucepan, heat 2 inches of vegetable oil until it reaches 350\u2109 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. <\/span><\/div><\/li>
    • 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.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      <\/span>Make Ahead<\/span><\/span><\/h5>\nThe aioli can be covered and refrigerated for up to 3 days.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":3587,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,362,2506,2519,2505,140,130,697,2501],"tags":[],"class_list":["post-3590","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-breakfast-brunch","category-dinner","category-fried","category-lunch","category-side","category-spanish","category-stove-top","category-tapas"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/01\/201301-xl-fingerling-papas-bravas-with-smoky-aioli-3c4a6fd022754db783fedbc8fe2f14e6.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3590","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=3590"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3590\/revisions"}],"predecessor-version":[{"id":3591,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3590\/revisions\/3591"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/3587"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=3590"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=3590"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=3590"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}