Jersey Royal Potato Bravas with Spicy Aioli

A Jersey twist on classic Patatas Bravas, featuring crispy Jersey Royal potatoes and a fiery aioli made with local ingredients.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.28/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

750gJersey Royal Potatoes(Scrubbed clean, small to medium size preferred)

£3.50

3tbspOlive Oil(Extra virgin)

£0.25

1tspSea Salt(Jersey Sea Salt if available)

£0.02

0.5tspBlack Pepper(Freshly ground)

£0.03

1tbspCornstarch(For extra crispness (optional))

£0.05

0.3cupJersey Milk(Whole milk for richness)

£0.15

1Egg Yolk(Large, free-range)

£0.30

2clovesGarlic(Minced)

£0.10

1tbspLemon Juice(Freshly squeezed)

£0.12

0.3tspCayenne Pepper(Or to taste, adjust for desired spice level)

£0.04

0.5tspSmoked Paprika(Adds depth of flavour)

£0.08

1tbspJersey Butter(For drizzling (optional))

£0.20

2tbspFresh Parsley(Chopped, for garnish)

£0.30

Total Cost

£5.14

£1.28 per serving

Instructions

1.
Preheat oven to 200°C (400°F).
2.
If using, toss the scrubbed Jersey Royals with cornstarch in a bowl to lightly coat.
3.
Place the potatoes on a baking sheet, drizzle with olive oil, and season with sea salt and black pepper.
4.
Roast for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
5.
While the potatoes are roasting, prepare the spicy aioli: In a bowl, whisk together the egg yolk, minced garlic, lemon juice, cayenne pepper, and smoked paprika.
6.
Slowly drizzle in the remaining olive oil, whisking constantly, until the aioli emulsifies and becomes thick and creamy. If it becomes too thick, add a tiny splash of the Jersey Milk to thin it out.
7.
Taste and adjust seasoning as needed, adding more cayenne pepper for extra heat.
8.
Once the potatoes are cooked, remove from the oven. If using, drizzle with Jersey butter.
9.
Serve the crispy Jersey Royal potatoes immediately with a generous dollop of the spicy aioli. Garnish with fresh parsley.

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My Notes

Nutrition Information

Nutrition per serving (200g)

475 kcal / 1987 kJ

Carbs

45g

17% of RDA

Fat

30g

43% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

4 g

4% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For extra crispy potatoes, parboil them for 5 minutes before roasting. This will help them crisp up even more.

The aioli can be made in advance and stored in the refrigerator for up to 2 days. Bring to room temperature before serving.

Adjust the amount of cayenne pepper to your desired spice level.

Serve immediately for best results as the potatoes will lose their crispness over time.

Cooking Equipment

Oven

Stove

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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