Patatas Bravas (vegetarian) Recipe
Crisp double fried potatoes, home made spicy alioli sauce
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Ingredients
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Potatoes
Method
Preparation
Prepare the Potatoes
Peel and cut the Russet potatoes into bite-sized cubes. Rinse them in cold water to remove excess starch and pat them dry with a cloth.
Second Fry
Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes until they are golden and crispy. Remove and drain on paper towels, then sprinkle with salt.
Make the Alioli Sauce
In a food processor, combine garlic cloves, egg yolk, lemon juice, and salt. Blend until smooth. With the processor running, slowly drizzle in olive oil until the mixture is emulsified and creamy. Stir in smoked paprika.
Serve
Serve the crispy potatoes hot, drizzled with the spicy alioli sauce or serve the sauce on the side for dipping.
