Want to add pizazz to your normal potato routine? If the answer is yes, you want these fingerling potatoes with smoky aioli.
This recipe is inspired by the Spanish tapas dish, patatas bravas. Patatas bravas traditionally consists of white potatoes cut into cubes, fried and served with a spicy sauce.
I’ve had this dish many times and love it but decided to create a healthier, homier version. I wanted a recipe that I could pull out of my pocket and make with less fuss while still getting all the great flavors of the classic tapas dish.
In my version of this dish I use a variety of fingerling potatoes, red, Yukon gold and purple. You can find bags of tri-color fingerling potatoes in the produce section of your local grocer or farmer’s market. If you can’t find the multi-colored fingerling potatoes, no worries, any variety of fingerling will work.
I boil the potatoes just to soften them, then cut and bake them with their skins on.
Leaving the skins intact and using several varieties of potato adds some nutrient content and fiber. Baking them cuts out the whole deep frying thing which makes the process easier and the final dish a bit healthier.
As for the aioli, I love a good homemade mayo as much as the next person but life is hectic and sometimes I need a short cut wherever I can find it. In this recipe my short cut comes in the form of jarred mayonnaise.
I use Duke’s. I think that’s a Southern thing so if Hellman’s is what you’ve got that will work great as well. If you’re vegan or trying to eat plant based, there are many great mayo alternatives.
Whole Foods has a vegan mayo. There is also Naysoya’s Nayonaise, Follow Your Heart, Vegenaise and Spectrum brand offers a vegan mayo as well.
In keeping with the simplicity of this dish, I only use a few ingredients in the sauce. If you want to add a little more character to your sauce, you should try some of my favorite additions.
When I want more depth of flavor and texture, I like blending the sauce with some roasted red pepper or subbing out the lemon juice for a bit of sherry or champagne vinegar. After the sauce is blended, sometimes I’ll fold in ingredients like shallots, capers or scallions.
My advice to you is to try this recipe as is. If you love it and feel comfortable making it, start experimenting with flavors that you like, put your own stamp on it.Print