Papas Bravas with Fish Pepper Aioli

January 12, 2022

2 lbs assorted fingerling potatoes (various colors preferable)
2 tbsp Lindera Farms Fish Pepper Hot Sauce
2 tbsp Lindera Farms Heirloom Pepper Vinegar
1 clove garlic
2 egg yolks
1 cup extra virgin olive oil
1 tbsp honey
1 tbsp dijon mustard
about 1 1/2 cups canola oil
bacon fat, optional
rosemary
sage
lavender flowers
salt, to taste

1. Bring a pot of salted water to boil.
2. Cook potatoes until fork tender.
3. Remove and allow to cool until room temperature.
4. In a food processor, combine the hot sauce, vinegar, egg yolks, garlic, honey, and salt.
5. Once thoroughly blended, slowly incorporate olive oil and 1/2 cup of canola oil.
6. Pass aioli through fine mesh strainer and reserve.
7. Cut fingerling potatoes in half length wise.
8. In a large-bottomed skillet, add canola oil and/or bacon fat and bring to about 375F.
9. Add in potatoes, flesh side down, and cook until crispy.
10. Remove and toss with rosemary, salt, lavender, and sage.
11. Serve with aioli.

 

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