This recipe was published in the Toronto Star. The potatoes are adapted from Simone and Ines Ortega's 1080 Recipes and the aioli is from Gourmet. This dish is served in restaurants near Barcelona either as a side dish or as part of tapas. This recipe calls for chili but you could substitute ancho or chipotle powder. NOTE: the aioli has raw eggs. You could just mix the garlic and lemon juice with mayonnaise if you prefer.
- 2 garlic cloves
- kosher salt
- 1 large egg yolk
- 2 teaspoons fresh lemon juice
- 1⁄2 teaspoon Dijon mustard
- 1⁄4 cup extra virgin olive oil
- 3 tablespoons vegetable oil
- 12 small boiling potatoes, scrubbed (about 1 lb/450 g)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1⁄4 teaspoon hot smoked paprika
- 1 garlic clove, minced
- 1 teaspoon chili powder
- In mortar using pestle, or on cutting board with knife, mince and mash garlic to a paste with a pinch of salt.
- Whisk together yolk, lemon juice and mustard in a small bowl.
- Combine 2 oils and dribble it into yolk mixture a little at a time, whisking constantly until emulsified. (If aioli separates, stop adding oil and whisk until it comes back together, then resume adding oil.).
- Whisk in garlic paste.
- Season with salt and pepper.
- Refrigerate, covered, until ready to use.
- Bring large pan of salted water to boil over high heat.
- Add potatoes and cook until tender (about 20 to 25 minutes).
- Drain and cool.
- Peel cooled potatoes and slice into rounds.
- Transfer to serving plate.
- In bowl, whisk together oil, vinegar, paprika, garlic and chili powder.
- Drizzle paprika sauce and aioli over potatoes.
- Refrigerate any leftovers for another use.