Tapas Style Patatas Bravas (grande) 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.
- 2
Season the Potatoes
In a large bowl, combine the potato cubes with olive oil, salt, black pepper, paprika, and garlic powder. Toss until the potatoes are evenly coated.
- 3
Roast the Potatoes
Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for about 30-35 minutes, flipping halfway through, until they are golden brown and crispy.
Sherry Pesto Aioli
- 4
Make the Aioli
In a food processor, combine the mayonnaise, fresh basil leaves, sherry vinegar, minced garlic, salt, and black pepper. Blend until smooth and creamy.
- 5
Adjust Seasoning
Taste the aioli and adjust seasoning if necessary by adding more salt or pepper.
Roasted Garlic Oil
- 6
Prepare the Garlic
Slice the tops off the garlic heads to expose the cloves. Drizzle with olive oil and wrap in aluminum foil.
- 7
- 8
Blend the Garlic Oil
Once roasted, squeeze the garlic cloves into a small bowl, add the remaining olive oil, and mix well. This will create a flavorful roasted garlic oil.
