I am sure there are hundreds of different ways that you can makes this Tapas. In fact, my Spanish source, as I was making this dish, she was educating me on the different ways she prepares her potatoes. So here’s one way to make this dish.

Serves: 4-6

Ingredients

For Fried potatoes
3 lbs. of baby potatoes
olive oil
sea salt and freshly ground black pepper

For Chili oil
2/3 cup of olive oil
2 small red chilies
1 tsp. of Spanish paprika

For Aioli sauce
1 large egg yolk at room temperature
1 TBs. of white vinegar or lemon juice
2 large garlic cloves
10 TBs. of extra virgin olive oil
sea salt and freshly ground black pepper

Preparation

1)Place the egg yolk, vinegar, garlic into a food processor. Blend until smooth and with the motor still running, begin to add the olive oil. 2)Blend until the sauce emulsifies. Season with sea salt and freshly ground pepper to taste.
3)Cut slits into the chilies or else, when they heat in the oil, you’ll little chili bombs. Heat the olive oil and chilies over high heat until the chilies begin to sizzle. Remove the pan from the heat and add the paprika.
4)Rinse and scrub the potatoes and rub them dry. Cut them into chunky pieces.
5)In a large, heavy bottom skillet, heat about 1/2″ of olive oil on medium-high heat. I like to put one piece of potato in the beginning and once it starts to sizzle, I add the other guys. Don’t overcrowd the pan, work in batches if necessary. Fry til golden brown and remove from the oil and place on a paper towel lined plate. Sprinkle with sea salt and freshly ground black pepper to taste.
6)Plate some potatoes and drizzle some chili oil over them. Add a dollop of aioli and serve immediately.

Part of a Tapas Menu

Also try:
1. Salmon with Mojo Sauce
2. Roasted asparagus with Serrano ham and aioli sauce

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One of my all time favorites. I had some leftover asparagus and some serrano from a paninni recipe so what better way to use them both together?

Makes 16 spears

Ingredients

8 slices of serrano ham
16 asparagus spears
coarse sea salt and freshly ground black pepper

For Aioli sauce
1 large egg yolk at room temperature
1 TBs. of white vinegar or lemon juice
2 large garlic cloves
10 TBs. of extra virgin olive oil
sea salt and freshly ground black pepper

Preparation

1. Preheat oven to 400°s;F
2. Place the egg yolk, vinegar, garlic into a food processor. Blend until smooth and with the motor still running, begin to add the olive oil.
3. Blend until the sauce emulsifies. Season with sea salt and freshly ground pepper to taste.
4. Drizzle some olive oil on a roasting pan or heavy cookie sheet.
5. Cut the serrano pieces in half, lengthwise.
6. Trim the rough ends of the asparagus. I like to just snap them. Nature’s provided you the perfect snapping point.
7. Wrap each asparagus spear with a slice of serrano.
8. Place the spears into the sheet or roasting pan, being careful not to crowd the pan.
9. Drizzle with olive oil and season with coarse sea salt and freshly ground black pepper.
10. Roast for 10 mins. or so, depending on thickness of the asparagus.
11. Plate with Aioli dipping sauce.

Part of a Tapas Menu

Also try:
1. Spicy Potatoes
2. Salmon with Mojo sauce

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