Recipe: Patatas Bravas with Avocado Aioli

Last updated: July 19, 2021, at 1:35 p.m. PT

Originally published: May 21, 2021, at 12:47 p.m. PT

Plate of patatas with a side of aioli sauce in the middle


  • 1 ½ pounds fingerling potatoes
  • 3 tablespoons avocado oil
  • Salt and pepper
  • Smoked paprika
  • ¼ cup finely chopped fresh parsley


  1. Boil potatoes in a pot of salted water until barely tender – about 10 minutes. Drain and allow to dry completely and cool until able to handle.
  2. Slice potatoes in half lengthwise.
  3. Heat large pan over medium-high heat and saute the potatoes on each side until crispy and golden brown – about 2 minutes per side.
  4. While still hot, season with salt, pepper, smoked paprika and parsley.
  5. Serve with aioli for dipping.


  • 1 ripe avocado
  • ¼ cup chopped chives
  • 3 tablespoons lemon juice
  • 2 tablespoons fresh chopped tarragon leaves
  • 1 teaspoon honey
  • 2 garlic cloves, minced
  • ¼ cup olive oil


  1. Blend everything except olive oil until smooth.
  2. With blender running, slowly add olive oil until emulsified, season with salt and pepper.
Category: Recipes