Purple Potato Wedges

with Alioli and Brava Sauce


Author Camila Loew

Yield: Serves four


Ingredients

Potatoes

2-3 medium purple potatoes

Olive oil, for frying

Salt to taste

Alioli

3 cloves garlic

Salt

1-2 egg yolks

2 cups olive oil

2 tablespoons white wine vinegar or lemon juice

Brava sauce

2 tablespoons olive oil

1 tablespoon white wine vinegar

1 pinch paprika

1 clove garlic, finely chopped

1 teaspoon chili powder or Worcestershire sauce

Directions

For the potatoes
1. Wash the potatoes well; if they are organic, no need to peel them.
2. Cut lengthwise into wedges. If not using immediately, place them in a bowl covered with water. Pat dry thoroughly with paper towels when ready to fry.
3. Heat about ½ inch of olive oil in a skillet. When hot, pan fry the potato pieces, turning them as needed, until golden and crispy on the outside. Remove onto a platter lined with paper towels to absorb excess oil. Salt generously.
For the aioli
1. Crush the garlic with a bit of salt to a paste in a mortar.
2. Transfer to a bowl and add the egg yolks.
3. Stir lightly with a whisk and then gradually whisk in the oil, 1-2 tablespoons at a time, until about a quarter of it has been added.
4. Whisk in the remaining oil in a slow, steady stream to create a thick mayonnaise.
5. Finally, stir in vinegar or lemon juice and 1-2 tablespoons warm water, then serve.
For the brava sauce
Mix together the oil, vinegar, paprika, garlic and chili powder in a bowl or with a stick blender.
To assemble
Pour the brava sauce over the potatoes, dollop the alioli on top, and serve.