Patatas Bravas with Garlic Lemon Aioli

10 minutes

30 minutes

Easy

	1 - 1 ½ pounds of potatoes I use a bag of baby Yukon gold or Dutch potatoes but any kind will work.
	2 cups olive oil
	1 tablespoon salt
	½ cup mayonnaise
	1 to 2 cloves garlic, finely chopped or pressed with a garlic press
	2 tablespoons fresh lemon juice
	Salt to taste
	Smoked paprika to garnish

1.	Cut your potatoes into bite sized pieces.
2.	Add the potatoes, olive oil, and 1 tablespoon of salt in a large cold skillet. Heat on low and cook until potatoes are softened, mixing throughout. This should take anywhere from 13 - 15 minutes.
3.	Increase heat to high and continue to cook for an additional 5 -7 minutes, until potatoes are golden brown and slightly crispy. Drain on paper towels.
4.	While the potatoes are cooking combine mayonnaise, garlic and lemon juice in a small bowl. And whisk together until well combined and smooth.
5.	Transfer your potatoes to a serving tray and top with smoked paprika. Serve with lemon garlic aioli for dipping

Notes

On a recent family trip to Spain we basically ate these every day, honestly, how could you not! They are so good. Lightly golden brown and slightly crispy on the outside all while soft and delicious on the inside. Obviously, it was the first thing I made when we got home.
We love to eat these with the garlic lemon aioli but you can also make a traditional spicy bravas salsa sauce too. It’s actually common in Spain to serve the potatoes with both sauces.
Add as much or little lemon juice and fresh garlic as you prefer. We tend to use a lot of both but that’s just our preference.
You can use regular paprika instead of smoked paprika.
I haven’t actually tried using a different type of oil but I am sure any kind will work.