Floating Olive Branch
Garlicky Patatas Bravas with Lemon Aioli

Serves 4 


2 tablespoons plus 2/3 cup Garlic Infused Olive Oil

1/4 cup yellow onion, peeled and minced 

1/2 teaspoon Smoked Paprika 

4 tablespoons tomato paste 

2 tablespoons plus 1/4 cup Sherry Vinegar Pedro Ximenez

1 cup vegetable or chicken broth 

Roasted Garlic Salt, and pepper to taste 

2 each russet potatoes, cubed 

1/2 cup mayonnaise 

2 tablespoons Meyer Lemon Infused Olive Oil 

2 tablespoons lemon juice 

1 garlic clove, peeled and minced 

Salt and pepper to taste 

Chopped fresh parsley for garnish



Place 2 tablespoons of garlic olive oil in a medium saucepan and heat over medium-high. Once hot, add the onion and sauté until tender, about 3 minutes. Add the Smoked Paprika, tomato paste, 2 tablespoons Sherry Vinegar, and broth to the pan, whisk to combine with the onions, and bring to a simmer. Once simmering, reduce heat to medium-low and continue to cook for 10 minutes, stirring frequently, until the brava sauce is flavorful and thick. Remove from the heat and season to taste with salt and pepper. Set aside. 

Preheat the oven to 350°F and line a large baking sheet with a wire rack. Place the potatoes in a large pot, cover with water, and add 1/4 cup of sherry vinegar. Bring to a boil over high heat and par-cook for 12 minutes. 

Drain potatoes and spread them over the wire rack. Place the baking sheet in the oven and bake for 10 minutes. While the potatoes are baking, place the remaining 2/3 cup of Garlic Infused Olive Oil in a Dutch oven or high-sided skillet and heat over medium-high, maintaining the oil at 325-350°F. Working in batches, if necessary, fry the potatoes for 4-6 minutes or until crispy and golden. Using a slotted spoon, remove the potatoes from the oil and set aside to drain on the wire rack. 

Place mayonnaise, Lemon Olive Oil, lemon juice, and garlic in a small bowl, whisk to combine the aioli, and season to taste with salt and pepper. Keep refrigerated until ready to serve. Divide crispy potatoes between plates (or place on a large platter) and top with brava sauce. Garnish with chopped parsley and serve with aioli on the side for dipping.