Ingredients
The following ingredients have 5 Servings
- 1 pound new potatoes, halved and diced into even-sized pieces
- Peanut oil, to coat the bottom of the skillet
- Kosher salt
- 1 chipotle chile (from can of chipotles in adobo sauce)
- 1/2 cup Coconut Oil Mayo
- 1 teaspoon freshly squeezed lime juice
- 1/4 teaspoon kosher salt
- Chopped cilantro
- Chopped green onion
Instruction
- Place diced potatoes in a large bowl and cover with cold water by a few inches. Let soak for at least 10 minutes, then drain and dry thoroughly with a kitchen towel.
- While potatoes are soaking, heat a thin layer of peanut oil over medium-high heat in a large, heavy-bottomed skillet, preferably cast iron.
- Once oil is nice and hot, place dried potatoes in an even layer and fry until golden brown. Flip potatoes and let the other side brown as well. Once they are mostly browned all over, reduce heat to low and let cook, stirring occasionally, until tender when pierced with a knife, about 20-30 minutes total.
- Remove potatoes to a plate lined with a kitchen towel and sprinkle with a good pinch of salt while they’re still nice and hot.
- Place all ingredients (chipotle chile through salt) in a food processor and purée until smooth. Alternately, finely chop the chipotle chile and stir all the ingredients together in a small bowl.
- Serve patatas bravas with chipotle aioli alongside, sprinkling chopped cilantro and green onion over top, if desired.
