Cooking Instructions
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Step 1
Preheat oven to 475 degrees F (250 degrees C).
Step 3
Finely dice the
Cayenne Chili Pepper (1/2)
.
Step 4
Roughly chop the parsley.
Step 5
Peel and cut each of the
Yukon Gold Potatoes (2)
into 4 quarters and cut each quarter into 6 evenly sized pieces. Transfer into a large bowl, then drizzle with
Extra Virgin Spanish Olive Oil (1 Tbsp)
and season with
Sea Salt (to taste)
and
Cracked Black Pepper (to taste)
. Toss together until well combined. Transfer the potatoes onto a baking tray lined with foil paper, making sure the potatoes are all in a single layer.
Step 6
Bake for 22-23 minutes.
Step 7
Add
Garlic (3 cloves)
to a mortar. Using a pestle, pound down on the garlic until you form a paste, then add just the yolks of the
Egg (1)
, juice from
Lemon (1)
and
Sea Salt (to taste)
.
Step 8
Slowly pour in the
Extra Virgin Spanish Olive Oil (1/2 cup)
while you stir everything together with the pestle. Once all the oil is incorporated and you have achieved a mayonnaise-like consistency, cover the mortar and set aside. This takes between 3 to 4 minutes.
Step 9
Heat a small nonstick frying pan over a medium heat and add
Extra Virgin Spanish Olive Oil (1 Tbsp)
. Allow to warm up for 1 minute.
Step 10
Add Cayenne Pepper and
Garlic (1 clove)
then mix with the oil. Cook for 30 seconds, then add
Smoked Paprika (1/4 tsp)
and mix it all together. Cook for 10 seconds then remove from the heat.
Step 11
Add
Canned Tomato Purée (1/2 cup)
and season with
Sea Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Granulated Sugar (to taste)
. Decrease the temperature to a low heat and let it simmer until the potatoes are cooked.
Step 12
Once the potatoes are cooked, transfer them into a shallow bowl, then add the brava sauce on top of the potatoes along with a couple spoonfuls of the aioli. Garnish with
Fresh Parsley (to taste)
.
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