Potatoes Bravas with Lemon Garlic Aioli

Yield 4 Servings

Recipe adapted from Jeremy Gordon's and



  1. Heat 2 tablespoons of oil in a wide skillet at medium heat.
  2. Add the potatoes and cook them until they’re golden brown.
  3. Move the potatoes over to a bowl and toss them with salt, pepper, and the smoked paprika.
  4. In a food processor {or bowl – if using an immersion blender} blend together the lemon juice, egg yolks, and garlic.
  5. Once those ingredients are well mixed, slowly add in the oil.  Keep blending {pulsing} until the aioli is smooth.
  6. {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.
  7. Sprinkle the chopped scallions over the potatoes for garnish and serve them hot!

Recipe by Unruly Bliss at