Patatas Bravas With Romesco Aïoli
![Patatas Bravas With Romesco Aïoli](http://checkout.havenskitchen.com/cdn/shop/articles/6C98E471-A93F-429F-ACF5-A1F53484BF40_{width}x.jpg?v=1640111497)
Serves 2
Cooking time: 20 minutes
What you need:
- 2 cups neutral oil for frying
- 2 large russet potatoes, peeled and cut into roughly 1” cubes
- 1 cup Kewpie mayonnaise
- 1 pouch of Haven’s Kitchen Red Pepper Romesco
- Salt
- ½ bunch parsley, chopped
How to make it:
- Pour the oil in a medium sized sauce pot over low heat
- Once the oil is shimmering, add the potatoes to the oil and let them gently cook for about 5 minutes over low heat
- Remove the potatoes from the oil, lay them on a sheet tray and place inside the freezer for about 10 minutes
- Meanwhile, turn the heat on the oil up to high and make the aïoli by whisking the mayonnaise with ½ a pouch of the Romesco sauce. Set aside
- Remove the potatoes from the freezer and carefully add them into the hot oil until the potatoes turn golden brown and crispy
- Toss the potatoes in a bowl with some salt and garnish with the chopped parsley. Serve immediately with the Romesco aïoli
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