I think that I could go to tapas restaurants just for the patatas bravas. I enjoy tapas but as a self-defined "selective eater" who does not eat seafood or pork, the selection of dishes that I find appealing is small at best. There are a few dishes that are exceptions but for the most part when I go to a tapas place I am most looking forward to eating the patatas bravas.
Of course, I began to question why I never tried making them myself. Honestly, I was a little nervous about the aioli sauce. I had visions of myself making mayonnaise from scratch and ending up sick because I did not do it correctly. I will continue to leave home made mayonnaise to the professionals. Instead, I found a recipe for aoili using store bought mayonnaise and I decided to give it a try. The sauce was actually simple and came out really well. I served the potatoes with a chili sauce that I have at home; I did not make it from scratch. So yes, a disclaimer--this is a simplified version of patatas bravas but I am really happy with the way that they turned out.
Makes 4 portions
For the aioli sauce:
1/2 teaspoon salt
2 medium sized cloves of garlic, minced
1/2 teaspoon Dijon mustard
2 teaspoons fresh lemon juice
1/2 cup mayonnaise
1/4 cup olive oil
1. In a blender or food processor combine all of the ingredients and blend until smooth.
For the potatoes:
3 baking potatoes, peeled and chopped into 1 inch long cubes
1 tablespoon salt
1/2 teaspoon pepper
1 teaspoon paprika
1/4 cup of vegetable oil
1. In a large pot, pour the potato cubes and cover with water. Bring the water to a boil and cook for 3-5 minutes.
2. Drain the water and transfer the potatoes to a large frying pan. Add the vegetable oil and the spices and cook for 15-20 minutes over medium heat until the potatoes are soft enough to poke a fork through them.
3. Pour the potatoes over paper towels and allow the liquid to drain.
4. Serve the potatoes warm with aioli and chili sauce.