Grilled Potatoes With Spicy Tomato Aioli Patatas Bravas Recipes

PATATAS BRAVAS WITH SAFFRON AïOLI

Steps:

• Make the potatoes: Put the potatoes in a large pot; cover with water by 1 inch and season with salt. Bring to a boil, then simmer until tender, 12 to 15 minutes. Drain the potatoes on a kitchen towel-lined baking sheet; let cool.
• Working in two batches, fry the potatoes in 365˚ vegetable oil until crisp, 3 to 4 minutes. Drain on paper towels.
• Meanwhile, make the aïoli: Soak the saffron in 3 tablespoons hot water, 10 minutes. Puree in a blender with the egg yolks, garlic, lemon juice, mustard and a pinch of salt.With the blender on high speed, slowly add the vegetable and olive oil and blend until thick and smooth, adding a few drops of water if needed; season with salt.
• Sprinkle the potatoes with salt and smoked paprika and drizzle with the saffron aïoli.

PATATAS BRAVAS HOME FRIES WITH ROASTED TOMATO AIOLI

Steps:

• Preheat the oven to 375 degrees F. Place a baking sheet in the oven.
• Heat a tablespoon of oil in a small saute pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the paprika and cook for 30 seconds. Let cool slightly.
• Combine the onion mixture, mayonnaise, tomato, hot pepper sauce, and vinegar in a food processor and process until smooth, season with salt and pepper. Scrape the mixture into a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
• Heat 2-inches pure olive oil or canola oil in a large high-sided, heavy-bottomed skillet until it begins to shimmer. Add the potatoes, season with salt and pepper and cook until golden brown on all sides. Remove the potatoes to a paper towel-lined plate for a moment to drain the excess oil. Carefully remove the hot baking sheet from the oven, put the potatoes on the pan in an even layer and bake until crisp, about 10 minutes. Remove the pan and season the potatoes with a bit more salt. Transfer to a platter and drizzle with some of the aioli and garnish with parsley leaves. Serve hot.

GRILLED POTATOES WITH SPICY TOMATO AIOLI (PATATAS BRAVAS)

Steps:

• Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 12 to 15 minutes. Drain and let cool and cut each potato into 3/4-inch thick slices.
• Heat the grill to high.
• Brush the tomatoes with some of the oil and season with salt and pepper. While the potatoes are cooking, place the tomatoes on the grill and grill until charred on all sides and soft, about 10 minutes. Remove from grill when charred.
• Place the tomatoes, mayonaise, garlic, paprika and chipotle in a food processor and process until smooth, season with salt and pepper. Can be made 1 day in advance and refrigerated.
• Brush potato slices on both sides with some of the oil and season with salt and pepper. Place the potatoes on the grill, close the cover and grilluntil lightly golden brown and just cooked through, about 2 minutes per side. Carefully transfer the potatoes to a platter and garnish with the parsley. Serve the aioli drizzled over the potatoes or on the side.