Ingredients Jump to Instructions ↓

  1. Olive oil

  2. 1/2 small red onion, finely diced

  3. 2 cloves garlic , finely chopped

  4. 1 tablespoon smoked paprika

  5. 3/4 cup prepared mayonnaise

  6. 1 large plum tomato , halved, seeded and roasted until soft

  7. Few dashes hot pepper sauce (recommended: Tabasco)

  8. Splash aged sherry vinegar

  9. Salt and freshly ground black pepper

  10. 4 large Russet potatoes , parboiled, peeled and cut into 1-inch cubes

  11. Flat-leaf parsley leaves

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. Place a baking sheet in the oven.

  2. Heat a tablespoon of oil in a small saute pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the paprika and cook for 30 seconds. Let cool slightly.

  3. Combine the onion mixture, mayonnaise , tomato, hot pepper sauce, and vinegar in a food processor and process until smooth, season with salt and pepper. Scrape the mixture into a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.

  4. Heat 2-inches pure olive oil or canola oil in a large high-sided, heavy-bottomed skillet until it begins to shimmer. Add the potatoes, season with salt and pepper and cook until golden brown on all sides. Remove the potatoes to a paper towel-lined plate for a moment to drain the excess oil. Carefully remove the hot baking sheet from the oven, put the potatoes on the pan in an even layer and bake until crisp , about 10 minutes. Remove the pan and season the potatoes with a bit more salt. Transfer to a platter and drizzle with some of the aioli and garnish with parsley leaves . Serve hot.


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