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Wow, these are super! I can understand why they made it into a best of 2009 cookbook. The other reviewers are right, the combination of both sauces is fantastic (and I am not a mayo person at ALL). I do not eat raw egg, so I used pre-made mayo with the lemon and garlic added like you suggested. I also followed another reviewer and squeezed a little more lemon over the top too. YUM!!!

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Maito February 09, 2010

Since I am paranoid about raw eggs, I mixed the mayo with lemon juice, garlic and a little mustard (not Dijon though). I used about 1/4 cup of mayo. Like Ice Cool Kitty, I thought the mix of sauces was out of this world. The smoky Spanish paprika was terrific. I too mixed it with chile powder. BF and I ate up the whole thing for dinner. Served it with roasted cauliflower. Thank you! Will definitely make this again.

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Kumquat the Cat's friend May 21, 2009

This was really easy, and tasty too! I added garlic and about 2x the lemon juice to mayo to make a sort of thinnish consistency to make the lemony/garlic white sauce. The red sauce was made with smoky Spanish paprika and chili powder. The combination of the two sauces was awesome. I seasoned the potatoes with salt and pepper and squeezed a little lemon juice overall. Going into the normal rotation. Made for ZWT5.

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threeovens May 17, 2009

This was excellent! I made the aioli the easy way, just adding the lemon and garlic to some mayo, and used Spanish agridulce paprika and ancho chili powder in the dressing. The only potatoes I had on hand were russets, so I used those, but next time I will use small red potatoes. The dressing had a lot of flavor, all of the flavors came through and were in wonderful balance. I love the bite that the vinegar gives this dish. Give this one a try, you'll love it! Before this recipe, I wouldn't have dreamed of eating potatoes without sour cream or cheese, this changed my mind. Made for Zaar World Tour 5 by one of the Cooks with Dirty Faces.

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IngridH May 11, 2009
Patatas Bravas - Brave Spanish Potatoes