Recipe Sharing | Papas Bravas - Spanish Tapas

Papas Bravas - Spanish Tapas

This dish is commonly served in restaurants and bars in Madrid, and throughout Spain as part of tapas. We use our new crop potatoes and our chili, that was grown last year, and made into a delicious alternative to black pepper.

Happy eating,
The Orchard Kitchen Team

Our chili powder! Orchard Farm's summer bounty starts in July. Visit our Farm Stand Monday-Friday, noon-6pm, for all your veggie needs. Cash, Local Check, Credit Cards, Apple Pay all accepted.

INGREDIENTS
For the Veggies
Potatoes
Our Potatoes, cubed, boiled in salted water until tender
Our Chili Powder
A blend of Sweet & Spicy Spanish Paprika

Aioli
1 Bunch Garlic Scapes, blanched in salted water, chilled/shocked
1 Tbls Dijon Mustard
3 Cloves Fresh Garlic
3 Cloves Poached Garlic
1 Egg Yolk
2 Tbls Water
2 ½ Cups Pure Olive Oil
Salt & Pepper to taste

Optional Garnish
Garlic Chips

TECHNIQUE & PREPARATION

Boiled potatoes are cooled and then fried until crispy. Combine the chili and paprika. Toss fried potatoes into the mixture and season with salt.

Finely chop garlic scapes then place them, with the garlic cloves and mustard into a blender. Pulse for 2 seconds. Add the egg yolk and water, and pulse on and off until blended. Turn on the blender and begin adding the olive oil in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all. Finish with pepper and salt to taste.

Serve potatoes on a warm plate and garnish with aioli and garlic chips if desired. More from Vincent