A classic Spanish tapa recipe featuring crispy fried gold potatoes, topped with a flavorful bravas sauce made with smoked paprika and sherry vinegar, and a creamy garlic aioli.
1. Peel and wash 5 pounds of gold potatoes, then cut them into cubes.
2. Bring a pot of water to a boil, add a heavy pour of salt, and 2 teaspoons of baking soda.
3. Par boil the potatoes for 8 to 10 minutes, then lay them out flat to cool completely.
4. Fry the cooled potatoes in high heat oil at 350 degrees Fahrenheit for about 5 minutes. Double fry again until they’re golden brown, then let them rest on a cooling rack. Salt them immediately after the second fry.
For the Bravas Sauce:
1. To a pan on medium heat, add 1/3 cup of olive oil, 5 cloves of fresh minced garlic, and 3 tablespoons of flour. Mix it all in and let it cook for about 1 minute.
2. Then add 2 tablespoons of smoked paprika, cayenne pepper (if desired), 2 cups of chicken stock, and 2 tablespoons of sherry vinegar. Season with chicken bouillon or salt to taste.
3. Let this cook, whisking frequently, for about 8 minutes, or until the sauce reaches the perfect thickness. Let it cool to lukewarm.
For the Garlic Aioli:
1. To a bowl, mix together 1 cup of mayo, the juice from 1/2 of a lemon, 1 tablespoon of olive oil, 2 cloves of fresh minced garlic, and salt to taste.
To Serve:
1. Serve the potatoes fresh from the fryer. Top them off with the delicious lukewarm Bravas sauce and a nice drizzle of the garlic aioli. Enjoy!
