Students in Haven’s Kitchen’s tapas class learn to make this twist on classic Spanish fried potatoes. The lemony aioli gets its deep flavor from smoked paprika. There are usually lots of fried potatoes left over after the class, so chef David Mawhinney turns them into a luscious oversize frittata to serve at the coffee counter.
3 pounds fingerling potatoes
2 large egg yolks
1 small garlic clove, mashed to a paste or very finely grated
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
1 cup vegetable oil, plus more for frying
1 teaspoon sweet smoked paprika, preferably pimentón de la Vera
2 tablespoons finely chopped flat-leaf parsley
Maldon sea salt or other flaky salt
How to Make It
In a very large saucepan, cover the potatoes with water. Generously season with kosher salt and bring to a boil. Simmer the potatoes until nearly tender, about 10 minutes. Drain and let the potatoes dry on paper towels. Transfer to a work surface and halve each potato lengthwise.
Meanwhile, in a medium bowl, whisk the egg yolks with the garlic, lemon juice and zest. Gradually add the 1 cup of oil in a very thin stream, whisking constantly, until a thick, creamy sauce forms. Whisk in the paprika and season the aioli with kosher salt.
In a large saucepan, heat 2 inches of vegetable oil until it reaches 350° on a deep-fry thermometer and line a baking sheet with paper towels. Working in batches, fry the potatoes until completely tender and lightly browned in spots, about 5 minutes. Using a slotted spoon, transfer the potatoes to paper towels to drain. Sprinkle the potatoes with parsley and Maldon salt and transfer to a bowl. Serve right away with the smoky aioli.
The aioli can be covered and refrigerated for up to 3 days.
Green apple–inflected cava.
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