Little Bravas (v) (vg) Recipe
Barcelona-style potatoes with aioli, spicy sofrito
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Ingredients
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Potatoes
Aioli
Spicy Sofrito
Method
Potatoes Preparation
- 1
Preheat the Oven
Preheat your oven to 200°C (400°F).
- 2
Prepare the Potatoes
Wash the Yukon Gold potatoes thoroughly. Cut them into bite-sized cubes (about 2.5 cm each).
- 3
Season the Potatoes
In a large bowl, toss the potato cubes with olive oil, salt, smoked paprika, and black pepper until evenly coated.
- 4
Roast the Potatoes
Spread the seasoned potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until golden brown and crispy, flipping halfway through.
Aioli Preparation
- 5
Prepare the Garlic
Peel the garlic cloves and crush them with the side of a knife. Let them sit for a few minutes to enhance the flavor.
- 6
Make the Aioli
In a mixing bowl, combine the crushed garlic, egg yolk, and lemon juice. Whisk together until well blended.
- 7
Add Olive Oil
Slowly drizzle in the olive oil while whisking continuously to emulsify the mixture. Continue until all the oil is incorporated and the aioli is thick. Season with salt to taste.
Spicy Sofrito Preparation
- 8
Sauté the Vegetables
In a skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper; sauté for about 5 minutes until softened.
- 9
Add Garlic and Tomato Paste
Stir in the minced garlic and tomato paste, cooking for an additional 2-3 minutes until fragrant.
- 10
Season the Sofrito
Add smoked paprika, red pepper flakes, and salt. Stir well and cook for another 2-3 minutes until the mixture is well combined and slightly thickened.
Final Assembly
- 11
Serve the Dish
Once the potatoes are roasted, place them on a serving platter, drizzle the spicy sofrito over the top, and serve with the aioli on the side.
- 12
Enjoy!
Enjoy your Barcelona-style Little Bravas with a side of homemade aioli!
