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patatas bravas with tarragon lime aioli

★★★★★ 2
a recipe by
Anthony Nicometi Jr
Cheektowaga, NY

No that is not a Typo. This is one of the best Potato side dishes I've had in quite awhile! Crunchy and Spicy. These potatoes fit perfectly in any Mexican style entree. The inspiration for this came from Mexican Made Easy. Marcela made these and put them in a Burrito. But said they're too good on there own. Apparantly, everyone has their own unique spice blend for Patatas Bravas, I hope you enjoy mine! __________________________________ Forgot to take a picture. Credit for Photo goes to

★★★★★ 2
serves 3-4 people
prep time 40 Min
cook time 30 Min

Ingredients For patatas bravas with tarragon lime aioli

  • 2 lb
    russet potatoes
  • oil for frying
  • water
  • 1 Tbsp
  • 1 1/4 tsp
    pimenton (smokey paprika)
  • 1/4 tsp
  • dash
    cayenne (to taste)
  • 1 tsp
    ground cumin
  • 1
    bay leaf
  • dash
  • 2 tsp
  • 1 tsp
    black pepper
  • 1 tsp
  • 1/8 tsp
  • cayenne to taste
  • 1 c
    hellmanns mayo
  • 1/2
    limes worth, of lime juice
  • 1 tsp
    dried or fresh tarragon (no ground)
  • 1 clove
    garlic, thinly sliced
  • Few
    drops red wine vinegar
  • pinch
  • 1/8 tsp
    tomato paste

How To Make patatas bravas with tarragon lime aioli

  • 1
    In a large stock pot, Fill with water and bring up to a SLIGHT SIMMER, Add the spices for the 'Boiling mix' and allow to come to a boil. Once Boiling allow to continue for 7-10 minutes.
  • 2
    Add potatoes and boil until SLIGHTLY TENDER, Not to the consistency you would make mashed potatoes with. Slightly fork tender, without them falling apart.
  • 3
    Once cooked till tender, Drain and place on a wire rack to cool and dry out. 15 minutes is okay.
  • 4
    Make the Aioli. Place thinly sliced Garlic in a bowl with the pinch of salt and Tarragon. And Mash until a fine paste consistency. Add the Mayo. Squeeze in lime juice and tomato paste and mix till combined. Refrigerate till needed.
  • 5
    Mix together the spice mixture, Salt, pepper, Cumin, Pimenton and Cayenne and set aside until needed
  • 6
    Once potatoes are done drying. Heat up your oil to 350 degrees, and fry until golden brown and crispy.
  • 7
    Once out of the fryer, Toss with some of the spice mixture and serve hot!
  • 8
    Serve aside a bowl of toothpicks, and aside the lovely aioli and ENJOY! :)

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