Patatas Bravas
4-6 potatoes peeled and chopped into one inch cubes
1 garlic clove smashed
Extra Virgin Olive Oil for frying
Salt, pepper and Spanish Smoked Paprika (look for it at Williams Sonoma)
Garnish with Italian Parsley
In a large frying pan, add about 1/4 inch of the olive oil to the pan. Let the oil get hot and keep your pan at medium-high heat. Add in your garlic, let cook for one minute and then add in your potatoes. Season very well with salt, pepper and about 1 tbs of the Spanish Smoked Paprika. Toss and let the potatoes cook. You want to get a nice golden crispy exterior. This will take about 25 minutes. Once the potatoes are crispy and brown take them out and place on a paper towel to drain the oil. Sprinkle with salt while hot and serve with the Garlic Aioli on the side or drizzled on top. Garnish with freshly chopped Italian parsley.
Garlic Aioli
1 clove of roasted garlic (to roast garlic, take a whole head of garlic, slice in half, add salt, drizzle in olive oil and bake in an aluminum foil packet for 45 minutes. Simple) 1 cup of Hellmann's Mayo
1 squirt of Siracha Hot Sauce
salt and pepper to taste
Smash the garlic and mix all ingredients well. Serve alongside the Patatas Bravas.
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