Patatas Bravas with Spicy Paprika Aioli (Gluten-Free)
A classic Spanish tapa featuring crispy fried potatoes drenched in a smoky, spicy paprika aioli. This gluten-free version maintains all the flavor and texture of the original.
Ingredients
- about 910 g Russet Potatoes
- 2 cups Olive Oil
- 2 tbsp Smoked Paprika
- 4 cloves Garlic
- 1 cup Mayonnaise (Gluten-Free)
- 1 tbsp Lemon Juice
- 1/4 tsp Cayenne Pepper
- 1 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel and cut the potatoes into 2.54 cm cubes.
- 2Heat olive oil in a large skillet or deep fryer to 175°C.
- 3Fry the potatoes in batches until golden brown and crispy, about 8-10 minutes per batch.
- 4Remove potatoes and drain on paper towels.
- 5While potatoes are frying, prepare the aioli. Mince the garlic.
- 6In a bowl, combine the mayonnaise, smoked paprika, minced garlic, lemon juice, cayenne pepper, and salt.
- 7Whisk until smooth and creamy.
- 8Toss the fried potatoes with salt to taste.
- 9Serve the potatoes hot with the spicy paprika aioli.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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