Ingredients:

Ingredients: Pimentón Aïoli

• 9 egg yolks
• 150 grams garlic confit
• 50 grams Dijon mustard
• 1,500 grams grapeseed oil
• Ice water, as needed
• 20 grams garlic, microplaned
• 20 grams kosher salt
• 15 grams hot pimentón

Ingredients: Patatas Bravas

• 10 (80-count) Idaho® Russet Potatoes, unpeeled
• 1 cup clarified butter
• 2 tablespoons hot pimentón
• 1 tablespoon sea salt 
• Vegetable oil for frying
• Pimentón Aïoli (see recipe)
• Microgreens for garnish

Directions:

Directions: Pimentón Aïoli

1. Put yolks, garlic confit and mustard into a food processor and purée until smooth.
2. With the processor running, slowly stream in the oil to create an emulsion, adding a small amount of ice water to keep it from breaking.
3. Once all the oil is emulsified, transfer the mixture to a metal bowl and whisk in the microplaned garlic, salt and pimentón. Store in an airtight container.

Directions: Patatas Bravas

1. Preheat oven to 325°F.
2. Thinly slice the potatoes using a mandoline (do not slice into water).  
3. Toss the potatoes with the clarified butter, pimentón and salt.
4. Layer in a half sheet tray, cover with foil and bake for 1 hour.
5. Remove from oven and gently press overnight in refrigerator by placing another half sheet tray on top and weighing it down with cans if needed.
6. Heat the oil to 350°F in a deep-fryer or in a deep, heavy-bottomed pot.
7. Cut layered potatoes into 1-inch squares and deep-fry in oil until crispy.
8. Just before serving, garnish each portion with a dollop of aïoli and microgreens.