Picture this: inspiring landscapes, still lifes, and more Explore wall art.

Find something to celebrate all the women in your life. Shop Mother's Day gifts.

Fresh blooms inspired by Jo’s garden and ready to plant in your own. Order Heirloom Roses.

Eduardo Garcia's Papas Bravas

Papas Bravas

byEduardo Garcia
Total 1 hour and 15 minutes
Active 45 mins
Makes 4 servings
For the Chimichurri
  • 2 cups chopped Italian parsley
  • 4 cloves garlic, smashed and peeled
  • 1/2 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt
For the Aïoli
  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon chopped Italian parsley
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly cracked black pepper
For the Potatoes
  • 3 medium russet potatoes (about 1 pound)
  • 2 tablespoons olive oil, plus 2 cups for frying
  • 1 teaspoon sea salt, divided
    1. For the chimichurri: Combine the parsley, garlic, olive oil, lemon juice, pepper flakes, and salt in a blender and blend until smooth. Refrigerate until ready to use.
    2. For the aïoli: In a medium bowl, whisk together the mayonnaise, garlic, lemon juice, parsley, paprika, salt, and pepper. Refrigerate until ready to use.
    3. For the potatoes: Preheat the oven to 450℉. Carefully pierce the skin of the potatoes with the tip of knife in about 10 places. Place the potatoes in a cast-iron skillet or on a rimmed baking sheet and drizzle with 2 tablespoons olive oil and 1/2 teaspoon salt. Bake the potatoes, flipping them halfway through, until almost tender, about 30 minutes. Remove from the oven and cool slightly.
    4. To a straight-sided skillet, add the remaining 2 cups olive oil and heat over medium heat. When the potatoes are cool enough to handle, cut them into 2-inch pieces. Irregular cubes work great here. When the oil is hot enough that the tip of a potato sizzles when dipped in, fry the potatoes in batches, stirring often, until golden brown and crispy, 5 to 6 minutes per batch. Use a slotted spoon to transfer the potatoes to a plate lined with a paper towel to drain. Repeat with the remaining potatoes. While hot, sprinkle the fried potatoes with the remaining 1/2 teaspoon salt. Pile the potatoes in a bowl and drizzle with the aïoli and chimichurri.