Sharon Picone

27 February 2009

Patatas Bravas (Pan-fried Potatoes with Aioli)

Posted by sharon under: Appetizers (Starters) .

Here is my adaptation of Patatas Bravas, one of my favourite menu items served at Ceviche. To make the recipe healthier and cut down on the amount of oil, I pan-fry and not deep-fry the potatoes. I also use extra virgin olive oil in place of vegetable oil. The key to the success of this recipe is to retain the shape of the cubes. To achieve this result, be sure to allow the potatoes to cool completely before tossing them gently with the mayonnaise, then just reheat before serving.


Servings: Two generous portions as a side dish

Ingredients

2-3 tablespoons extra virgin olive oil, more if needed
4 cups peeled Russet, or Idaho, potatoes (about 2 large), diced into 1/2-inch cubes
Kosher salt, to taste
1 tablespoon finely chopped garlic (about 3 large cloves)
1/2 cup non-fat mayonnaise
1/4 teaspoon smoked paprika
Chopped fresh parsley for garnishing (optional)


In a 10-inch, non-stick skillet, heat approximately 1 1/2 tablespoons of the olive oil over medium heat. Carefully add half of the diced potatoes to form a single layer in the pan; do now overcrowd. Lightly sprinkle potatoes with salt, cover and pan-fry for 10-15 minutes until potatoes are tender and golden brown, flipping them often and adjusting seasoning as needed. Turn heat to low halfway through cooking to prevent burning the potatoes. A word of caution–the oil does spatter when you lift the lid to flip the potatoes, so stand back for safety. Transfer the cooked potatoes to a roasting pan or similar dish; spread them out to cool at room temperature. Set aside. Using the remaining oil, prepare and then cool the rest of the potatoes in the same way as described above. Drizzle any leftover oil (there shouldn’t be much) from the pan over the potatoes.


Meanwhile in a small bowl, combine the mayonnaise, garlic and paprika and blend well with a spoon. Transfer the cooled potatoes to a mixing bowl and gently toss them with the garlic mayonnaise until sufficiently covered. Do not overmix; though cooled, the potatoes are still soft and you want to retain the shape of the cubes. Reheat and sprinkle with chopped parsley just before serving if you wish.

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