n2 Hot Smoked Paprika / Patatas Bravas
See below for garlic alioli (aioli) recipe
-2 large potatoes
-n2 Hot Smoked Paprika (Pimentón)
-extra virgin olive oil
Cut potatoes into uneven bite sized cubes. In a deep fryer (using olive oil if available), cook until golden brown and tender.
For garlic aioli:
(Vegan version: Use about 1/2 cup of vegannaise, a mashed garlic clove, a squeeze of lemon juice and salt to taste)
2 tablespoons garlic (minced then mashed)
1 egg room temperature
1 1⁄2 cups extra virgin olive oil
1 -1 1⁄2 tablespoon fresh squeezed lemon juice, to taste
1⁄2 teaspoon salt
In a blender or a food processor, puree garlic, egg, lemon juice. With motor running, add oil slowly just a little at a time.
Add salt and mix again. Taste and adjust salt if needed. Refrigerate the aioli in a covered bowl.
If the mixture separates or does not thicken, correct it as follows: Pour all but 1 tablespoon of the aioli into another container. Add 1 tablespoon water to remaining tablespoon of aioli in food processor.
With motor running, add separated mayonnaise slowly; mixture should reach right consistency which is that of mayonnaise. If not repeat these steps and try again.
This can be made a day ahead to allow the flavors to marry.
To serve: Add potatoes to a small tapas plate, top with a generous dollop of aioli and sprinkle with Hot Smoked Paprika.