Papas Bravas with Smoky Aioli
This classic tapas can be found throughout Spain in so many variations, using many different types of spuds. We changed up the deep-fried version for this oven-roasted approach using fingerling potatoes. If you can’t find fingerlings, grab small “new” red-skinned potatoes. We love the contrast of the bright herbal flavor in our Rosemary Sea Salt against the smoky backdrop in the aioli. Smoked Hot Paprika is a must for your pantry – we reach for it time and time again!
- Time: 30 min
- Servings: 2
Source: Red Stick Spice Recipes
Ingredients
- For the Potatoes
- pounds fingerling potatoes
- Pure Avocado Oil
- Rosemary Sea Salt
- For the Aioli
- prepared Mayonnaise
- garlic clove, grated
- lemon zest
- Juice of 1/2 lemon
- Hot Smoked Paprika
- Salt, to taste
- Tbl chopped fresh parsley
- Arbequina Extra Virgin Olive Oil for serving