Patatas Aioli

Ingredients

• 1 kg Yukon Gold potatoes, peeled and cubed
• 500 ml Extra virgin olive oil
• 4 cloves Garlic cloves, minced
• 1 large Egg yolk, room temperature
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 2 tablespoons Fresh parsley, chopped(optional)
• 0.5 teaspoon Smoked paprika (Pimentón)(optional)
• 0.5 teaspoon White wine vinegar

Instructions

1. 1

   Peel the potatoes and cut them into bite-sized 2cm cubes, then pat them completely dry with a kitchen towel.

2. 2

   Heat the olive oil in a deep frying pan or pot to approximately 160°C (320°F).

3. 3

   Fry the potatoes in batches for about 10-12 minutes until tender but not browned, then remove and drain on paper towels.

4. 4

   Increase the oil heat to 190°C (375°F) and fry the potatoes a second time for 3-5 minutes until golden and crispy.

5. 5

   While potatoes fry, crush the garlic with a pinch of salt in a mortar and pestle until it forms a smooth paste.

6. 6

   Whisk the egg yolk and lemon juice into the garlic paste, then very slowly drizzle in 100ml of olive oil while whisking constantly to emulsify.

7. 7

   Once the aioli is thick and creamy, stir in the vinegar and adjust salt to taste.

8. 8

   Toss the hot, crispy potatoes in a bowl with the aioli until well coated, then garnish with parsley and paprika.