Fingerling Papas Bravas with Smoky Aioli

By lorik

Ingredients

• 3 pounds fingerling potatoes
• Kosher salt
• 2 large egg yolks
• 1 small garlic clove, mashed to a paste or very finely grated
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon finely grated lemon zest
• 1 cup vegetable oil, plus more for frying
• 1 teaspoon sweet smoked paprika, preferably pimentón de la Vera
• 2 tablespoons finely chopped flat-leaf parsley
• Maldon sea salt or other flaky salt

Details

Servings 8
Cooking time 40mins
Adapted from foodandwine.com

Preparation

Step 1

In a very large saucepan, cover the potatoes with water. Generously season with kosher salt and bring to a boil. Simmer the potatoes until nearly tender, about 10 minutes. Drain and let the potatoes dry on paper towels. Transfer to a work surface and halve each potato lengthwise.

Meanwhile, in a medium bowl, whisk the egg yolks with the garlic, lemon juice and zest. Gradually add the 1 cup of oil in a very thin stream, whisking constantly, until a thick, creamy sauce forms. Whisk in the paprika and season the aioli with kosher salt.

In a large saucepan, heat 2 inches of vegetable oil until it reaches 350° on a deep-fry thermometer and line a baking sheet with paper towels. Working in batches, fry the potatoes until completely tender and lightly browned in spots, about 5 minutes. Using a slotted spoon, transfer the potatoes to paper towels to drain. Sprinkle the potatoes with parsley and Maldon salt and transfer to a bowl. Serve right away with the smoky aioli.