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Potatoes Bravas with Chorizo, Fried Eggs and Garlic Aioli
Serves 2
Steps
- For the aioli, combine all ingredients in a small blender or food processor and blend until smooth. Can be made ahead and refrigerated for up to two weeks.
- In a large pot and using a deep fat thermometer, heat roughly 4” of oil to 300° .You’ll want to work on maintaining this temperature while the potatoes are cooking.
- Working in small batches, submerge the potatoes into the hot oil and cook for 5 minutes. Strain the potatoes and set aside on cooling rack over a baking sheet. Once all potatoes are cooked allow them to cool completely. (This step is very important for achieving perfectly crispy potatoes, so don’t skip it!)
- Once cooled, reheat the oil to 370°. Fry the potatoes in small batches for 3-5 minutes until golden brown. Seat aside on the cooling rack over the baking sheet.
- Once all potatoes are cooked transfer to a serving dish, sprinkle with salt to taste and toss with the bravas sauce until completely coated.
- Serve potatoes topped with aioli, extra bravas sauce, fried eggs, chorizo, flat leaf parsley and smoked paprika.
Originally published at themodernproper.com. Reproduced for personal collection.
