Clams and Oven-Baked Patatas Bravas
Enjoy this savory, smoked-paprika potato dish topped with a zingy aioli.
Clams and potatoes:
- 3 medium gold potatoes (about 2 lb.), cut into ½-inch wedges
- 3 cloves garlic, peeled
- 1½ tbs. extra-virgin olive oil
- ½ tsp. dried oregano
- ½ tsp. smoked paprika
- ¼ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- ⅛ tsp. chili powder, plus more to taste
- 1 7-oz. tin whole clams packed in brine
Aioli
- 2 cloves garlic, grated
- 2 tbs. fresh lemon juice (about half a lemon)
- ¼ cup mayonnaise
- ⅓ cup Italian parsley, minced
Make the potatoes:
STEP 1
Preheat the oven to 400 degrees F.
STEP 2
In a medium bowl, toss the potatoes and garlic cloves with the olive oil, oregano, paprika, salt, pepper, and chili powder until well-coated.
STEP 3
Pour the mixture onto a sheet pan and roast until the potatoes are brown and crispy, 45 to 50 minutes, tossing halfway through.
While the potatoes cook, make the aioli:
STEP 1
Mix the garlic and lemon juice, and allow the mixture to infuse for about 15 minutes before whisking in the mayo and parsley.
To finish:
STEP 1
Allow the potatoes to cool slightly while you heat the clams. Add the clams (along with the brine from the can) to a pan over medium heat, and sauté until the clams are just heated through, about three minutes.
STEP 2
To serve, mix the clams with the potatoes and top with the aioli.
Photographer: Terry Brennan.
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