Patatas Bravas - Brave Spanish Potatoes - cooking recipe

Ingredients

AIOLI
2 garlic cloves
kosher salt
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
3 tablespoons vegetable oil
pepper
POTATOES
12 small boiling potatoes, scrubbed (about 1 lb/450 g)
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1/4 teaspoon hot smoked paprika
1 garlic clove, minced
1 teaspoon chili powder

Preparation

AIOLI:.
In mortar using pestle, or on cutting board with knife, mince and mash garlic to a paste with a pinch of salt.
Whisk together yolk, lemon juice and mustard in a small bowl.
Combine 2 oils and dribble it into yolk mixture a little at a time, whisking constantly until emulsified. (If aioli separates, stop adding oil and whisk until it comes back together, then resume adding oil.).
Whisk in garlic paste.
Season with salt and pepper.
Refrigerate, covered, until ready to use.
POTATOES:.
Bring large pan of salted water to boil over high heat.
Add potatoes and cook until tender (about 20 to 25 minutes).
Drain and cool.
Peel cooled potatoes and slice into rounds.
Transfer to serving plate.
In bowl, whisk together oil, vinegar, paprika, garlic and chili powder.
Drizzle paprika sauce and aioli over potatoes.
Refrigerate any leftovers for another use.