Tapas Style Patatas Bravas Recipe
Crispy olive oil roasted potatoes, Sherry pesto aioli, Roasted garlic oil
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Ingredients
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Potatoes
Sherry Pesto Aioli
Roasted Garlic Oil
Method
Potatoes
- 1
Prepare the Potatoes
Preheat your oven to 425°F (220°C). Wash and peel the Yukon Gold potatoes, then cut them into bite-sized cubes (about 1 inch).
- 2
Season and Roast
In a large bowl, toss the potato cubes with olive oil, paprika, salt, and black pepper until evenly coated. Spread the potatoes out in a single layer on a baking sheet.
- 3
Bake
Roast the potatoes in the preheated oven for about 30-35 minutes, or until they are golden brown and crispy, turning them halfway through the cooking time.
Sherry Pesto Aioli
- 4
Make the Aioli
In a food processor, combine the mayonnaise, fresh basil leaves, sherry vinegar, garlic cloves, olive oil, and salt. Blend until smooth and creamy.
- 5
Taste and Adjust
Taste the aioli and adjust the seasoning if necessary, adding more salt or vinegar to your liking. Set aside.
Roasted Garlic Oil
- 6
Prepare the Garlic
Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves.
- 7
- 8
Make the Garlic Oil
Once roasted, squeeze the cloves into a small bowl, mash them into a paste, and mix them with the remaining olive oil. This will be used to drizzle over the potatoes.
