Patatas Bravas with Saffron Aioli
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 220, total fat 16 G., saturated fats 2 G., proteins 3 G., carbohydrates 17 G., fiber 1 G., cholesterol 37 mg, sodium 268 mg, sugar 1 G.
Calories 220, total fat 16 G., saturated fats 2 G., proteins 3 G., carbohydrates 17 G., fiber 1 G., cholesterol 37 mg, sodium 268 mg, sugar 1 G.
Patatas bravas are Spanish fried potatoes, but they're served not as a side dish, but as an appetizer with alcoholic drinks, or tapas. Therefore, the potatoes are cut into cubes that are easy to pierce with a skewer or toothpick. Top the potatoes with homemade saffron aioli and enjoy with a glass of beer!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Potato
- 3 Russet Burbank potatoes, cut into 2.5cm pieces.
- Vegetable oil, for frying
Aioli
- A large pinch of saffron
- 2 pasteurized egg yolks
- 2 cloves garlic, crushed
- 2 tablespoons freshly squeezed lemon juice
- 0.5 tsp Dijon mustard
- 0.5 cups extra-virgin olive oil
- 0.5 cups vegetable oil
- Smoked paprika, for sprinkling
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Cooking the dish according to the recipe:
- Prepare the potatoes:
Place the potatoes in a large saucepan, cover with water to a depth of 2.5 cm, and season with salt. Bring to a boil, then simmer until tender, 12-15 minutes. Drain and transfer the potatoes to a baking sheet lined with a kitchen towel; let cool. - Working in two batches, fry the potatoes in vegetable oil preheated to 180°C (350°F) until crisp, 3-4 minutes. Transfer to paper towels to drain excess oil.
- Meanwhile, prepare the aioli.:
Soak the saffron in 3 tablespoons of hot water for 10 minutes. Blend in a blender with the egg yolks, garlic, lemon juice, mustard, and a pinch of salt. While blending on high speed, slowly pour in the vegetable and olive oils. Blend until a thick, smooth sauce forms, adding a few drops of water if it's too thick; season with salt to taste. - Sprinkle the potatoes with salt and smoked paprika and drizzle with saffron aioli.
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