How about a little Spanish influence to Zest up your weekend?
Honestly, this recipe could have fallen under our Thrifty Thursday posts because it is just so darn inexpensive, filling and yummy. Actually, in Spain, patatas bravas is kind of a “fast food.” Think glorified steak fries dressed up with spices and aioli. You have got to love the potato, right? It is like the perfect pair of jeans that work on the sidelines at a soccer game with a pair of Uggs, but then throw on a pair of stilettos and they rock the night life scene as well! Yep, that just happened, I just compared potatoes to my wardrobe. Hey, I love clothes and I love my comfort food, what can I say?!
Perhaps that is why I love this dish. It is perfect for a weeknight dinner with the fam or it totally works as a welcome guest to a cocktail party. After all, you will find patatas bravas at just about any tapas bar in Spain. Regardless, the best part is just how easy they are to make!
(Warning: they are even easier to eat!)
I used Yukon Gold potatoes, simply because I adore their creamy and buttery flavor. You absolutely can make this dish with your favorite spud as well.
2 lbs of potatoes (I prefer Yukon Gold)
1-2 tsp paprika
sea salt to taste
2 tbls olive oil
for the sauce:
1 cup mayonaise
1 lemon, zested peel and juice
2 cloves of garlic chopped
1/2 tsp paprika
parsley for garnish
Simply cut your potatoes into wedges while you preheat your oven to *425. Yep, we are going hot with the oven peeps! Traditionally, patatas bravas are fried, but I figure: A) Not everyone owns a deep fryer (especially in California) and B) I wanted to make this dish just a skosh healthier (so that I would not feel horribly guilty when I gobbled it up!)
I used a Silpat liner on my cookie sheet to keep life easier. It is kind of an awesome product, especially in the world of baking. Nothing sticks to this bad boy. But, if you do not own one, you can use parchment paper to keep your spuds from sticking.
Next step, give your wedges a good drizzle of olive oil and a happy dusting of paprika. I used a tsp and the color was gorgeous…and I knew the smokey flavor would be amazing. Be generous with some sea salt, remember that potatoes LOVE salt!
While those cook in the *425 oven for about 30 minutes (kind of depends on how thick you cut your taters), go ahead and whip up the easiest and most addictive condiment known to man: aioli.
Start with a cup of mayonnaise (trust me, even if you claim to not like mayo, you may still find yourself addicted to this sauce).
Add in two cloves of chopped garlic, the peel and juice of one lemon, 1/2 teaspoon of paprika, and a good crack of fresh pepper.
Stir her up and let the flavors meld in the fridge while you wait for the spuds to finish up!
This are looking goooooood! Got to give them the official check
Ridiculous! So yummy!
These little gems are perfect and versatile! That is some nice Spanish flare for the weekend if you ask me!