Patatas Bravas with High Phenol Extra Virgin Olive Oil
5-6 medium russet potatoes, peeled and cut in 1/2'' pieces
Low FFA, high phenol, Extra Virgin Olive Oil for frying
Sea salt to taste
In a medium pot over medium to high heat, cover potatoes with water and bring to a boil. Boil for 4 mins. until just slightly tender, and then drain.
Heat a cast iron and once very hot, add enough olive oil to come up 1/2" on the sides, heat the oil to 350 F.
Add the thoroughly drained potatoes to the pan and fry for approximately 15 minutes until they are golden brown, flipping half way to brown both sides. Drain and salt immediately. Serve with aioli.
Roasted Red Pepper Aioli
1 1/2 cups mild, extra virgin olive oil
1 small roasted red pepper, peeled, seeded, and diced
2 large egg yolks at room temperature
2 garlic cloves, smashed
2 tsp sea salt
1 tsp smoked sweet paprika
1 tbsp fresh lemon juice
In the bowl of a food processor or blender, add the egg yolks, salt, garlic, lemon juice, and the pepper. process mixture until blended. While the machine is running, very slowly drizzle in the olive oil. Use extreme patience must be taken with this slow process.
Once the olive oil is completely poured in and emulsified, move the aioli to a sealed container and refrigerate. This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches, etc.
**This recipe contains raw egg yolks. If you have a compromised immune system, you can use pasteurized eggs for this recipe.
Makes approximately 2 cups