Cooking Instructions
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Step 1
Preheat oven to 480 degrees F (250 degrees C).
Step 3
Finely dice the
Cayenne Chili Pepper (1/2)
.
Step 4
Roughly chop the parsley.
Step 5
Peel and cut each of the
Pfeffer (to taste)
into 4 quarters and cut each quarter into 6 evenly sized pieces. Transfer into a large bowl, then drizzle with
Olivenöl (15 mL)
and season with
Kartoffeln (2)
. Toss together until well combined. Transfer the potatoes onto a baking tray lined with foil paper, making sure the potatoes are all in a single layer.
Step 6
Bake for 22-23 minutes.
Step 7
Add
Egg (1)
to a mortar. Using a pestle, pound down on the garlic until you form a paste, then add just the yolks of the
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,
Lemon Juice (2 mL)
, and
Sea Salt (to taste)
.
Step 8
Slowly pour in the
Olivenöl (120 mL)
while you stir everything together with the pestle. Once all the oil is incorporated and you have achieved a mayonnaise-like consistency, cover the mortar and set aside. This takes between 3 to 4 minutes.
Step 9
Heat a small nonstick frying pan over a medium heat and add
Olivenöl (15 mL)
. Allow to warm up for 1 minute.
Step 10
Add Cayenne Pepper and
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, then mix with the oil. Cook for 30 seconds, then add
Paprikapulver (as needed)
and mix it all together. cook for 10 seconds then remove from the heat.
Step 11
Add
Pfeffer (to taste)
and season with
Dosentomaten (125 g)
and
Zucker (to taste)
. Decrease the temperature to a low heat and let it simmer until the potatoes are cooked.
Step 12
Once the potatoes are cooked, transfer them into a shallow bowl, then add the brava sauce on top of the potatoes along with a couple spoonfuls of the aioli. Garnish with
frischer Petersilie (to taste)
. Serve and enjoy!
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