patatas bravas

2 russet potatoes--peeled and cut into chunks

olive oil


place potatoes in a pot of cold,salted water.  boil until you can easily pierce. do not overcook.  drain and let cool.  heat oil in heavy pot.  fry potatoes in oil until golden brown. drain on kitchen paper and serve with aioli.


for aioli

1  large egg yolk

3 cloves garlic-finely chopped

2 tsp lemon

1/4 tsp salt

pinch sugar or drizzle of honey

1/4 tsp paprika (smoked or sweet)

1/4 tsp cayenne (optional)

1/2 cup olive oil


place egg yolk, garlic, lemon juice, salt, sugar or honey, paprika and cayenne (if using) in a blender.  blend until smooth.  slowly drizzle the olive oil until it comes together like a thin mayonnaise.  taste for spice 


*if there is NO WAY you are going to make aioli or don't want to use raw eggs...then do this: put 1/2 cup mayonnaise, 1 large garlic clove--crushed to a paste), 1 tsp lemon juice, pinch sugar, 1/2 tsp paprika and as much cayenne as you like in a blender and whirl it until everything is really smooth.