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Ingredients
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For the Patatas Bravas
For the Piquillo Salsa
For the Garlic Aioli
Method
For the Patatas Bravas
- 1
Prepare the Potatoes
Wash and peel the Yukon Gold potatoes. Cut them into large chunks (about 1.5 inches).
- 2
- 3
Drain and Cool
Drain the boiled potatoes and let them cool for a few minutes. Preheat your oven to 425°F (220°C).
- 4
Smash the Potatoes
On a baking sheet lined with parchment paper, place the cooled potatoes and gently smash each one with the bottom of a glass or potato masher.
- 5
For the Piquillo Salsa
- 6
Blend the Salsa
In a food processor, combine piquillo peppers, garlic, red wine vinegar, olive oil, salt, and black pepper. Blend until smooth.
- 7
Taste and Adjust
Taste the salsa and adjust seasoning if necessary. Set aside to let the flavors meld.
For the Garlic Aioli
- 8
Prepare the Aioli
In a small bowl, combine mayonnaise, minced garlic, lemon juice, and salt. Mix well until smooth.
- 9
Let it Rest
Cover the aioli and let it sit in the refrigerator for at least 30 minutes to enhance the flavor.
