Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
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)
,
Lemon Juice (1/2 tsp)
, 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)
.
Rate & Review
{{id}}
Tags
VIEW MORE TAGS VIEW LESS TAGSGarlic Shrimp with Saffron and White Wine
Spanish Saffron Rice with Spicy Mushrooms and Onions
Roasted Spanish Potatoes with Paprika and Parsley
Spicy Spanish Tuna Cakes with Garlic Yogurt Aioli
Spanish Eggs with Tomatoes and Asparagus
Easy Oven-Roasted Salmon with Saffron Dijon Sauce
Lettuce Wraps with Spanish Tuna and Avocado
Saffron Quinoa with Asparagus and Tuna
Spanish Chickpeas with Spicy Paprika Tomato Sauce
The Ultimate Spanish Tuna with Peppers and Onions
Spiced Shrimp Kabobs with Yogurt Aioli
Steamed Mussels with Garlic Saffron Sauce
Spanish Paella with Cod and Scallions
Spanish Paella with Shrimp and Artichoke Hearts
Classic Spanish Almond Flan
Hasselback Potatoes with Creamy Yogurt Sauce
Recommended Recipes
{{name}}