Recipes

Roasted Patatas Bravas with Pea Tendrils

Roasted patatas bravas are a vibrant twist on the classic Spanish dish, featuring crispy, golden potatoes roasted to perfection. They're topped with a smooth, garlicky aioli that adds rich depth and a hint of tang, while fresh pea tendrils bring a delicate, herbaceous finish.

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Ingredients

2 lb fingerling potatoes, cut in half lengthwise
2 cloves garlic, minsed
1 egg
8 oz neutral oil
4 oz olive oil
1 lemon, zest and juice
1/2 tsp salt
1 bag pea tendrils, roughly chopped

Method

  1. Heat oven to 400F.
  2. Toss potatoes with a little olive oil, salt and pepper and roast until caramelized and fork tender.
  3. Meanwhile, in a food processor blend the garlic, egg, lemon zest, juice, and salt.
  4. Then slowly drizzle in the oils to make a thick mayo.
  5. Lay the roasted potatoes on a serving platter, top with some aioli, and finish with a scattering of pea tendrils over the top.

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