Patatas Bravas + Garlic Aioli
Whole30 compliant Patatas Bravas + Garlic Aioli by the Whole Smiths. Or in other words, the best, crispiest potatoes and garlic dipping sauce you'll ever have.
- 2 pounds potatoes – baby Yukon Gold or red (quartered or halved if using Yukon Gold)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 cup mayo
- 5 cloves garlic
- Salt and fresh cracked pepper to taste
Preheat the oven to 450* F. Live a baking sheet with parchment paper.
Add the potatoes to a stock pot and fill the stock pot with water until the potatoes are just covered. Bring the potatoes to a boil and continue to boil until the potatoes are fork tender.
When the potatoes are tender, drain the potatoes and let rest until they are cool enough to handle. Slice the potatoes in half or quarter them to make bit sized pieces. Use a fork to gently rough the potatoes up a bit.
Add the potatoes to a large bowl and add the olive oil and salt. Toss to coat evenly.
Spread the potatoes onto the parchment-lined baking sheet in one even layer.
Bake for 20-25 minutes until the potatoes are golden brown and crispy.
While the potatoes are cooking add the garlic to the mayo and use an immersion blender to combine. Salt and pepper to taste.
Serve the potatoes with the dipping sauce.