Crispy Potatoes with a Smokey Paprika Sauce & Creamy Garlic Aioli
Ingredients
- 5-6 yukon gold potatoes
- extra virgin olive oil from spain
- 2 tbsp extra virgin olive oil from spain
- 1 yellow onion
- 3 garlic cloves
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp sweet paprika
- 2 tbsp flour (or corn starch)
- 1 1/4 cup broth (combine water + 1 tbsp vegan chicken bouillon paste
- 1/2 tbsp hot sauce (optional)
- fresh cilantro or parsley
- vegan mayo or vegan aioli (optional)
- flakey sea salt (optional)
- quick vegan aioli
- 1/2 cup vegan mayo
- 2 tbsp plant milk
- juice of 1 lemon
- 3 garlic cloves, minced well
Preparation
Begin by peeling your potatoes, chopping into chunks then putting in a bowl and covering with cold water. Preheat your oven to 450 and once ready, remove the potatoes from the water then place into a pot and over with fresh water and add a few big pinches of salt. Bring to a boil and cook potatoes for 15-18 minutes or until fork tender
Drain the potatoes then transfer to a baking sheet and drizzle generously with extra virgin olive oil, sprinkle over salt and pepper then toss with hands and place in oven to bake for 35-45 minutes until crispy… Check on them at the 30 minute mark and flip potatoes so they get evenly crispy
While the potatoes are cooking, make the brava sauce. Mince 3 garlic cloves and dice onion
Add 2 tbsp extra virgin olive oil to a skillet over medium low heat and once hot add in onions and garlic
Cook for 2-3 minutes then add in sweet paprika, smokey paprika, salt & pepper. Mix into the onions and garlic and then add in flour
If the mixture is rather dry you can add in another tbsp of olive oil
Cook on low for 1-2 minutes, then slowly add in broth
Add about 1/3 in, mixing as your pour, and then pour another 1/3 in, continuously mixing. Adding the last bit of broth and cooking for an additional 2-4 minutes until sauce thickens