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Yields4 Servings
 2 large Egg Yolk, at room temperature
 2 tsp Fine Sea Salt
 2 cloves Garlic, smashed
 1 tbsp Fresh Lemon Juice, freshly squeezed
 1 small Roasted Red Pepper, peeled, seeded & diced
 1 tsp Smoked Sweet Paprika
 1 ½ cups VSOP Extra Virgin Olive Oil, your favorite varietal
 6 medium Russet Potato, peeled and cut into 1/2 inch pieces
 ½ inch VSOP Extra Virgin Olive Oil, (low ffa, high polyphenol count, high oleic acid)
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
1

In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic, lemon juice, roasted red pepper & paprika. Process until homogeneous.

2

VERY SLOWLY, drop by drop, while the machine is running, drizzle in the olive oil. Extreme patience must be taken with this slow process initially, as too much olive oil poured in at once will cause the sauce to break. After half of the oil has been successfully emulsified, the rest of the oil can be added in slightly faster - but use caution here as too much at once will spell disaster! Remove the aioli to a sealed container and refrigerate.

3

Cover the potatoes with water and bring to a boil in a medium pot over medium-high heat. Boil for 4 minutes until just barely tender, and then drain in a colander.

4

Heat a heavy frying pan over high heat (cast iron is excellent) Once very hot, add enough olive oil to come 1/2" up the sides of the pan and heat the oil to 350 degrees Fahrenheit. Add the thoroughly drained potatoes to the pan and fry for approximately 15 minutes until golden brown, flipping half way through to brown both sides. Drain and immediately season with salt & pepper. Serve with roasted red pepper aioli. Enjoy!

Ingredients

 2 large Egg Yolk, at room temperature
 2 tsp Fine Sea Salt
 2 cloves Garlic, smashed
 1 tbsp Fresh Lemon Juice, freshly squeezed
 1 small Roasted Red Pepper, peeled, seeded & diced
 1 tsp Smoked Sweet Paprika
 1 ½ cups VSOP Extra Virgin Olive Oil, your favorite varietal
 6 medium Russet Potato, peeled and cut into 1/2 inch pieces
 ½ inch VSOP Extra Virgin Olive Oil, (low ffa, high polyphenol count, high oleic acid)
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste

Directions

1

In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic, lemon juice, roasted red pepper & paprika. Process until homogeneous.

2

VERY SLOWLY, drop by drop, while the machine is running, drizzle in the olive oil. Extreme patience must be taken with this slow process initially, as too much olive oil poured in at once will cause the sauce to break. After half of the oil has been successfully emulsified, the rest of the oil can be added in slightly faster - but use caution here as too much at once will spell disaster! Remove the aioli to a sealed container and refrigerate.

3

Cover the potatoes with water and bring to a boil in a medium pot over medium-high heat. Boil for 4 minutes until just barely tender, and then drain in a colander.

4

Heat a heavy frying pan over high heat (cast iron is excellent) Once very hot, add enough olive oil to come 1/2" up the sides of the pan and heat the oil to 350 degrees Fahrenheit. Add the thoroughly drained potatoes to the pan and fry for approximately 15 minutes until golden brown, flipping half way through to brown both sides. Drain and immediately season with salt & pepper. Serve with roasted red pepper aioli. Enjoy!

Papas Bravas With Roasted Red Pepper Aioli