Over this past summer, Justin and I kept making an avocado relish that tasted delicious on almost anything {more on the relish another day}. I particularly loved it on top of a Spanish rubbed steak but I was struggling with what side to make to accompany the steak. So I came across these potatoes one day after I’d googled {is ‘googled’ part of the dictionary yet?} “spanish side dishes” and I loved that they seemed so easy to make! I had all of the ingredients on hand and being a sauce girl at heart, this recipe totally won me over. We’ve made these potatoes so many times now, and not just for dinner! I topped the potatoes with some seasoned scrambled eggs and served them for breakfast with the aioli on top and they were a major hit!
Potatoes Bravas with Lemon Garlic Aioli
Yield 4 Servings
Recipe adapted from Jeremy Gordon's CutsEveryDay.com and SeriousEats.com.
Ingredients
- 4 medium Yukon gold potatoes
- 2 tablespoons oil for cooking
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 2 clove garlic
- 1 tablespoon lemon juice
- 2 egg yolks
- 1/2 cup olive oil
- 1 scallion, chopped
Instructions
- Heat 2 tablespoons of oil in a wide skillet at medium heat.
- Add the potatoes and cook them until they’re golden brown.
- Move the potatoes over to a bowl and toss them with salt, pepper, and the smoked paprika.
- In a food processor {or bowl – if using an immersion blender} blend together the lemon juice, egg yolks, and garlic.
- Once those ingredients are well mixed, slowly add in the oil. Keep blending {pulsing} until the aioli is smooth.
- {We’ve made this aioli about 6 or 8 times. Half of the time it comes out like thick cream and the other half, like a thin sauce.} If your aioli is creamy, put it in a small plastic bag, cut the corner out of the bag, and lightly squeeze it over the potatoes. If your aioli is saucy, drizzle it over the potatoes.
- Sprinkle the chopped scallions over the potatoes for garnish and serve them hot!
