Ah! Patates Braves! I know you probably think I've spelled "Patatas Bravas" incorrectly. But I haven't. Let me explain... On our second night in Spain, John and I were searching for a place to have a late supper. Well, late by North American standards. Ordinarily we eat about 7:00pm - in Barcelona, most restaurants don't even open up until 8:30 or 9:00pm. This took some adjusting, but once we did - I fell in love with it.
I googled the dish once I got home and realized - as with the language confusion - that the "Patates Braves" is the Catalunyan style of "Patatas Bravas". Who would have thunk it?
So, finally, for the 3rd and final installment of Tapas Study Party, I give you, Patates Braves:
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1 Lb. All Purpose Potatoes (i.e. Russet), washed & peeled.
3 Garlic Cloves, skins removed.
1 Lemon, zest & juice.
1 C Prepared Mayonnaise.
Extra Virgin Olive Oil.
Kosher Salt & Fresh Cracked Black Pepper.
What to Do
Preheat your oven to 400 degrees F.
Cut the potatoes into 1" chunks. Dump them and a few glugs of olive oil into a baking pan. Season generously with salt and pepper. Mix well.
Bake for approx. 45 - 50 minutes, or until potatoes are golden and crispy. (Traditionally, you could deep fry these babies, but I have tried to make it a little safer, a little easier, and a little healthier). You will have to flip the potatoes every 10 to 15 minutes to ensure even browning.
Meanwhile, make the aioli. See Garlicky Lemon Saffron Aioli Recipe for instructions and my justification for not making the aioli from scratch - just omit the saffron threads. I would put the sauce on the side, since not everyone likes the same amount of sauce.