Patatas Bravas Recipe | Idaho Potato Commission
Directions: Pimentón Aïoli - Put yolks, garlic confit and mustard into a food processor and purée until smooth. - With the processor running, slowly stream in the oil to create an emulsion, adding...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at idahopotato.com.
Ingredients
- 9 egg yolks
- 150 grams garlic confit
- 50 grams Dijon mustard
- 1,500 grams grapeseed oil
- Ice water, as needed
- 20 grams garlic, microplaned
- 20 grams kosher salt
- 15 grams hot pimentón
- 10 (80-count) Idaho® Russet Potatoes, unpeeled
- 1 cup clarified butter
- 2 tablespoons hot pimentón
- 1 tablespoon sea salt
- Vegetable oil for frying
- Pimentón Aïoli (see recipe)
- Microgreens for garnish
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