Patatas Bravas with Garlic Aioli
4 Yukon gold potatoes
1 cup of duck fat
cayenne pepper
salt
Oregano
green onion cuts for garnish and color
1. Cut potatoes into 1/2" chunks. Put your cut potatoes in a water ice bath for about 10 minutes. Drain well and dry.
2. Heat your duck fat in a Dutch oven to about 350.
3. Lay out the potatoes and toss with all of the seasoning. There are no measurements here but you need to be liberal with the salt and cayenne and just a dusting of oregano
4. Throw one potato in the oil to check the temperature. If you don't hear a sizzle, it's not hot enough.
5. Fry the potatoes, not stirring or touching them often, for about 15 minutes. You should see color on the potatoes
6. Using a slotted spoon, drain the potatoes on a paper towel. Keep the oil on. Let the potatoes rest for 5 minutes.
7. Add them back to the oil and fry again for about 5-8 minutes or until you see golden, crisp potatoes.
8. Sprinkle with a little salt, top with Aioli and green onion.
Garlic Aioli Ingredients:
6 cloves of garlic, minced fine (use a little salt to make it like a paste)
1 egg yolk
2 tsp lemon juice
1/2 tsp salt
1/2 tsp honey
1/4 cup of olive oil
1/4 cup mayo
pinch of pepper
-just combine all ingredients and stream in olive oil as you whisk. Serve on top of potatoes.
I served this dish with a basic pan fried chicken breasts seasoned with oregano, salt, pepper, and cumin. I just brushed the pan with olive oil and cooked over medium heat for 6 minutes each side.
Wine pairing:
Duck Walk
Cabernet Sauvignon
2012
Long Island, NY
I made this dish on another day and changed up the plating a bit. I put some red romesco type sauce on the bottom and a little of the aioli on the bottom then the potatoes then a little more aioli on top and garnish with green onion and/or parsley.
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