Papas Bravas Gourmet Food in Dallas | Olive Oils in - EVOO & Vin

Papas Bravas

Ingredients 

For the Potatoes

5-6 medium russet potatoes peeled and cut in 1/2-inch pieces

Melgarejo Frantoio Extra Virgin Olive Oil for frying

Sea salt to taste

For the Roasted Red Pepper Aioli

1 1/2 cups Organic Arbosana Extra Virgin Olive Oil

1 small roasted red pepper, peeled, seeded, and diced

2 large egg yolks at room temperature

2 garlic cloves, smashed

2 teaspoons sea salt

1 teaspoon smoked sweet paprika

1 tablespoon fresh lemon juice

 

Directions

For the Potatoes

Cover the potatoes with water and bring to a boil in a medium pot over medium-high heat.  

Boil for 4 minutes until just barely tender, and then drain in a colander.  

Heat a heavy frying pan over high heat (cast iron is excellent)

Once very hot, add enough olive oil to come 1/2" up the sides of the pan and heat the oil to 350 F.   

Add the thoroughly drained potatoes to the pan and fry for approximately 15 minutes until golden brown, flipping half  way through to brown both sides.  

Drain and salt immediately.  

Serve with or slathered in aioli. 

 

For the Roasted Red Pepper Aioli

In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic, lemon juice, and pepper.  

Process until homogeneous.  

VERY SLOWLY, drop by drop, while the machine is running,  drizzle in the Organic Arbosana Extra Virgin Olive Oil.  

Extreme patience must be taken with this slow process initially, as too much olive oil poured in at once will cause the sauce to break.  

After half of the oil has been successfully emulsified, the rest of the oil can be added in slightly faster - but use caution here as too much at once will spell disaster!    

 

Once the Organic Arbosana Extra Virgin Olive Oil  is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate.  

This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches, shoes... basically anything.   

Makes approximately 2 cups

Ingredients