Splash Down Patatas Bravas

Coconut aioli and Splash Down on perfectly fried potatoes?!? I'm not saying you'll give up Poutine but I've not saying you won't. 

Servings: 2

Prep time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes


For the coconut aioli

  • 1 egg, room temperature (use pasteurized egg if preferred)
  • 1 large garlic clove, peeled
  • 1/2 cup olive oil or vegetable oil (for a milder flavor)
  • 4 tablespoons thick coconut milk
  • Salt to taste



For the potatoes

  • 800g potatoes, peeled and cut into 1,5 inch chunks
  • 3 cups olive oil or vegetable oil (for a milder flavor)
  • 1 tablespoon salt

To serve

  • 1/3 cup Splash Down Karma Sauce
  • Allioli, to taste
  • 1/2 tablespoon chopped parsley
  • 1/4 teaspoon black ground pepper

For the coconut alioli 

  1. Cut garlic clove in half, put it in a large glass. 
  2. Add in the egg and a pinch of salt. Blend using a hand blender.
  3. Take the blender out of the glass and add olive oil.
  4. Without moving the blender from the bottom of the glass (be strict about it if you want it to emulsify!), slowly blend until the mixture starts to come together. 
  5. When it is already emulsified, add coconut milk and push combine again with the blender.

For the potatoes

  1. Heat a pan over low heat and warm up the oil.
  2. Fry the potatoes for 20 minutes until tender and golden. Then turn up the heat and brown them for a slightly crispy outside.
  3. Cover a plate with a kitchen towel and drain them from the oil. 
  4. Sprinkle salt on top of the potatoes.
  5. Spread a layer of Splash Down Karma Sauce on a plate and cover with fried potatoes.
  6. Top with drops of coconut alioli and more Splash Down Karma Sauce.
  7. Garnish with chopped parsley and ground black pepper.