Patatas Bravas with Double Garlic Aioli
The tangy and slightly spicy tomato sauce enrobes the roasted potato chunks. The aioli adds richness and a combination of pungent fresh garlic and sweet mellow roasted garlic
7 Servings - greaterdc.wholefoodsmarketcooking.com
Servings:
7 | Calories:
213 | Total Fat:
11g | Chol:
78mg |
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Nutritional facts are per serving and accuracy is not certain.
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
Learn more.
Ingredients
2 pounds Yukon Gold potatoes, scrubbed and cut into 1 inch chunks
10 medium garlic cloves, divided, leave skins on 9 and peel and mince 1
3 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup diced yellow onion
1 15 oz can diced tomatoes
2 tablespoons tomato paste
2 tablespoons white wine vinegar
1/8 to 1/4 teaspoon cayenne
1 bay leaf
1 small to medium garlic clove
1/4 teaspoon kosher salt
reserved roasted garlic
1 large egg yolk
1 1/2 teaspoons fresh lemon juice
3/4 cup light olive oil (or put 2 T of extra virgin olive oil into measuring cup and fill to 3/4 cup with canola)
Directions : View recipe directions on greaterdc.wholefoodsmarketcooking.com
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