Patatas Bravas with Saffron Aïoli

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  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 6 to 8 servings
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Ingredients

For the Potatoes:

3 russet potatoes, cut into 1-inch chunks

Kosher salt

Vegetable oil, for frying

For the Aïoli:

Large pinch of saffron

2 pasteurized egg yolks

2 cloves garlic, minced

2 tablespoons fresh lemon juice

1/2 teaspoon Dijon mustard 

Kosher salt

1/2 cup extra-virgin olive oil 

1/2 cup vegetable oil

Smoked paprika, for sprinkling 

Directions

  1. Make the potatoes: Put the potatoes in a large pot; cover with water by 1 inch and season with salt. Bring to a boil, then simmer until tender, 12 to 15 minutes. Drain the potatoes on a kitchen towel–lined baking sheet; let cool.
  2. Working in two batches, fry the potatoes in 365˚ vegetable oil until crisp, 3 to 4 minutes. Drain on paper towels.
  3. Meanwhile, make the aïoli: Soak the saffron in 3 tablespoons hot water, 10 minutes. Puree in a blender with the egg yolks, garlic, lemon juice, mustard and a pinch of salt.With the blender on high speed, slowly add the vegetable and olive oil and blend until thick and smooth, adding a few drops of water if needed; season with salt.
  4. Sprinkle the potatoes with salt and smoked paprika and drizzle with the saffron aïoli.