I am just back from my annual holiday and realised it has been a very long time since I have posted up a recipe here. Before the summer break, work was busy and there simply wasn’t enough time to sit down and write, let alone take photos and make something that was worth publishing.
Sometimes ideas and inspiration are suppressed by simple daily requirements and that’s just the way it is. I always come back from a holiday refreshed and filled with new ideas. Escape from daily chores, a change of scenery, limited access to wi-fi and the great outdoors always recharge my creative thoughts.
This year’s trip to the Spanish Pyrenees sparked my imagination. My jeans are now tight – even with all the hiking, walks to town from the campsite and general active duties required whilst sleeping and living in a tent. I totally blame the Spanish beer, Longaniza sausages, fried calamares, fried chicken wings, great chips (with everything) and patatas ali oli.
Spanish food is rustic, packed full of flavour and mostly fried. Heaven. Especially when served with cold beer. Hence tight jeans. My refreshed self had plenty of time to think about what I would like to cook when I got home and what I really wanted to do was to recreate those fluffy, crisp patatas drenched in garlicky sauce. The only issue I had with this dish of potato delight was it’s looks.
I know food should always be about flavour. I have never put style over substance but I do feel that patatas ali oli, beige cubes of potato drenched in a white garlic mayo sauce could be elevated to something incredibly special as the flavours suggest. I have come up with my own version, as an homage to this tapas dish that I love. Paprika fries served with a green ali oli – essentially Spanish paprika flavoured super crisp skinny fries (oven baked) with an addictive green parsley garlic mayo.
This may be the last recipe that I get to post for a little while as things are really taking off for my Epsom Supper Club. Any of you cooks/chefs out there will appreciate there is little time to spare outside of cooking for a living but I love writing my blog so any chance I have to post a new recipe, I will. In the meantime you can follow what I am up to on Instagram @laura_howtocook, Twitter @laura_howtocook and Facebook – How to cook good food. I hope to be back, with a sweet treat soon…
Paprika Fries & Green Ali Oli
- 4 medium sized fluffy potatoes King Edward/Cyprus, sliced into skinny batons, skin on
- 8 tbsp sunflower oil
- For the green ali oli:
- 100 g mayonnaise
- large handful flat parsley finely chopped
- 1 Garlic clove peeled and finely chopped
- salt & pepper
- Pre-heat the oven to 200 degrees
- Place a large roasting tin (with the oil in it) into the oven to heat up whilst the potatoes are boiling
- Boil the fries for 5 minutes then drain
- Tip the fries into the hot oil, taking care not to get burned
- Sprinkle over a generous amount of the paprika and plenty of salt, stir well to combine and ensure all the fries get coated
- Bake in the oven for 45 minutes, stirring the fries after 30 minutes
- For the green ali oli:
- Stir the parsley and garlic through the mayonnaise and season with salt & pepper
A delicious way to enjoy home-made crispy fries with a delicious garlicky dip.