Fingerling Papas Bravas with Smoky Aioli
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. Slideshow: Terrific Tapas
January 2013