Patatas Bravas with Paprika Aioli

Ingredients

• about 680 g Potatoes (Yukon Gold)
• 1/2 cup Olive Oil
• 2 tsp Smoked Paprika
• 3 cloves Garlic
• 1/2 cup Mayonnaise (egg-based)
• 1 tbsp Lemon Juice
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 tsp Cayenne Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Cut the about 680 g of Yukon Gold potatoes into uniform 2.54 cm cubes.
2. 2In a large bowl, combine the cut potatoes with the 1/2 cup of olive oil, 1 tsp of smoked paprika, 1/4 tsp of salt, and 1/8 tsp of black pepper. Toss thoroughly to ensure all potato cubes are evenly coated.
3. 3Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25 to 30 minutes, or until the potatoes are golden brown and crispy on the outside and tender when pierced with a fork.
4. 4While the potatoes are roasting, prepare the aioli. Peel and finely mince the 3 cloves of garlic.
5. 5In a small bowl, combine the minced 3 cloves of garlic with the 1/2 cup of mayonnaise, 1 tbsp of lemon juice, the remaining 1 tsp of smoked paprika, 1/4 tsp of cayenne pepper, the remaining 1/4 tsp of salt, and the remaining 1/8 tsp of black pepper.
6. 6Whisk all the aioli ingredients together thoroughly until they are fully blended and smooth.
7. 7Once the potatoes are done, remove them from the oven. Serve the warm roasted potatoes immediately with the paprika aioli drizzled generously over the top.

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