Patatas Bravas With Garlic Aioli
These potatoes are SO good – warm, crispy and deliciously seasoned - and the aioli just brings them over the top.
If you’ve never made this vegan aioli before, you’re in for a big discovery! Any leftovers can be kept in a sealed jar in the fridge for 5 days (but we don’t think you’ll be able to keep it for that long ;)
Aquafaba is the liquid from a can of chickpeas. It replaces the egg in this vegan aioli recipe, and enables the sauce to get thick and creamy. You won’t be able to taste it, promise.
FOR THE AIOLI
2 tbsp aquafaba (the liquid from a can of chickpeas)
1 1/2 tsp apple cider vinegar
1/4 tsp dijon mustard
1/8 to 1/4 tsp salt
1 1/2 tsp lemon juice
1 large clove garlic, minced
1/2 cup olive oil
Combine the garlic, aquafaba, cider vinegar, mustard and salt in a deep mug or high-sided mixing cup (to prevent splashing).
Mix with a hand blender.
Very slowly pour in the olive oil while continuously blending. The aioli will thicken to the consistency of mayonnaise. [If you add the oil in too quickly the mixture will be runny and will not be recoverable.]
Finally, mix in the lemon juice with a spoon and refrigerate until ready to use.
FOR THE PATATAS
3 tablespoons olive oil
1 tbsp Savvy Pantry Spanish Sazon seasoning mix
6 large or 8 medium-small white potatoes (1 kg)
Preheat oven to 375ºF.
Wash and peel the potatoes, and cut into cubes.
In a bowl, combine the oil and the seasoning mix.
Toss the potatoes in the oil and seasoning mixture, and spread evenly onto baking sheet.
Bake for 40 minutes, stirring every 10 minutes so that they brown evenly.
Serve the potatoes with a dollop of aioli on top.