Spanish Patatas Bravas with homemade mayonnaise

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 220°C (430°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Cut the vegetables diced.

   KnifeCutting board
3. 3
   In a bowl, toss the vegetables with the olive oil, smoked paprika and salt.

   Bowl
4. 4
   Spread on a baking sheet in a single layer, without crowding.

   Baking pan
5. 5
   Roast the vegetables in a hot oven (220°C / 430°F) 35 minutes, until the potatoes are crisp.

   OvenBaking pan

   💡Give it room in the pan: crowded vegetables steam instead of browning.
6. 6
   Put the egg, mustard, salt and black pepper in the blender jar and blend about half a minute.

   BlenderorStick blenderorFood processor
7. 7
   Add the oil in a thin, slow stream, while the blender is running, until a thick emulsion forms.

   Blender

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
8. 8
   Add the lemon juice and stir. Taste and adjust the seasoning.
9. 9
   In a small bowl, whisk the mayonnaise and garlic until smooth.

   Bowl
10. 10
    Serve the vegetables with the sauce and the aioli.