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.
- 1.5 lb fingerling potatoes
- Kosher Salt
- 2 tablespoons sunflower, avocado or grapeseed oil (high heat oil)
- Cooking spray
- Sea salt
- Fresh ground pepper
- 1-2 tablespoons chopped, flat leaf parsley
- 1 cup mayonnaise
- 1- 1/12 teaspoons smoked paprika
- 1 medium/ large garlic clove, grated with a microplane or mashed to a paste
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon sea salt
- A squirt or two Sriracha sauce (optional)
- A splash of water (if needed to loosen the sauce)
- Add all ingredients together and blend in a blender or by hand, until smooth and fully incorporated. Set aside.
- In a large pot, cover the potatoes with cool water and bring to a boil.
- Once at a rolling boil. season the water with enough Kosher salt that the water tastes like sea water. Reduce the heat and simmer the potatoes for 8-12 minutes. The potatoes should have a little give but remain slightly firm.
- Drain the potatoes and dry on paper towels.
- While the potatoes are drying, preheat your oven to 450 degrees. Line a baking sheet with foil and lightly spray with cooking oil.
- Cut the potatoes in half, add them to a medium bowl, drizzle with the sunflower oil, toss lightly to coat.
- Arrange the potato pieces in a single layer, not touching each other, skin side down.
- Bake the potatoes for 5-8 minutes or until they just start to brown. At this point switch your oven temperature to broil and broil for approximately 5 minutes or until the potatoes are nicely browned but not burnt. Keep an eye on this process, it can go quickly. Be sure not to over cook your potatoes. You want them to be firm enough to dip into the aioli.
- Remove the potatoes from the oven and sprinkle or toss them with, sea salt, fresh ground black pepper and chopped parsley.
- Serve warm with sauce on the side and forks for dipping (or dip by hand, if that's more your style)
*The aioli and potatoes keep in the refrigerator for 2-3 days. Warm leftovers in the microwave. The potatoes loose some of their texture but still taste yummy.
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