12835 Preston Road #302, Dallas Texas 75230           972-789-9610 

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Papas Bravas


For the Potatoes

5-6 medium Russet Potatoes, peeled and cut into 1/2-inch pieces
2 cups Spanish Melgarejo Picual 2020 - Ultra-Premium EVOO
To Taste Sea Salt


For the Roasted Red Pepper Aioli

1 1/2 cups Chilean Arbosano - Ultra-Premium EVOO
1 small Roasted Red Pepper, peeled, seeded, and diced
2 large Egg Yolks, room temperature
2 cloves Garlic, smashed
2 tsp Sea Salt
1 tsp Smoked Sweet Paprika
1 TBSP Fresh Lemon Juice


For the Potatoes:

Cover the potatoes with water and bring to a boil in a medium pot over medium-high heat. Boil for 4 minutes until just barely tender, then drain.  

Heat a heavy frying pan over high heat (cast iron is excellent). Once very hot, add enough Spanish Melgarejo Picual 2020 - Ultra-Premium EVOO to come 1/2" up the sides of the pan and heat the oil to 350 F.

Add the thoroughly drained potatoes to the pan and fry for approximately 15 minutes until golden brown, flipping halfway through to brown both sides.  

Drain and salt immediately. Serve slathered in aioli. 

For the Roasted Red Pepper Aioli

In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic, lemon juice, and pepper. Process until smooth.

Very slowly, while the machine is running, drizzle in the Chilean Arbosano - Ultra-Premium EVOO. Extreme patience must be taken with this slow process initially, as too much olive oil poured in at once will cause the sauce to break. After half of the oil has been successfully emulsified, the rest of the oil can be added in slightly faster - but still slowly and carefully!   

Once the Chilean Arbosano - Ultra-Premium EVOO is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate.  

Makes approximately 2 cups.

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