Sweet Patatas Bravas Tacos with Faux Aioli
For this recipe, I generally leave the potatoes unpeeled, but if you are feeding peel-averse diners, peeling won’t affect the cooking time.Serves 2–3 as a main course.
Ingredients
Potatoes:
- 2 pounds sweet potatoes (about 2 large) scrubbed and cut into 1½-inch chunks
- ¼ cup olive oil divided
- Kosher salt such as Diamond Crystal
- 2 tablespoons tomato paste
- 2–3 tablespoons sherry vinegar
- 1–2 tablespoons hot sauce
- 1½ teaspoons smoked paprika
Aioli:
- ⅓ cup mayonnaise
- 1 large garlic clove minced or grated
- 1 tablespoon fresh lemon juice
Final assembly:
- 4–6 corn tortillas
- 1–2 avocados peeled and sliced
- ¼ cup cotija cheese crumbled
- Lemon wedges
- Fresh cilantro leaves
Optional add-ons:
- Crumbled chorizo or bacon
- Cooked and drained black or pinto beans (see note)
- Pickled peppers
- Hot sauce
Notes
Place a large sheet pan in the oven and preheat oven to 425°F. In a large bowl, toss the potatoes with 3 tablespoons olive oil and sprinkle with salt. When the oven has preheated, carefully transfer the potatoes to the hot sheet pan in a single layer. Set the bowl aside. Roast the potatoes until crisp on the edges and tender in the middle, about 20–25 minutes, flipping once halfway through. (Note: If adding beans, scatter them on the sheet pan 15 minutes into the total roasting time).
Meanwhile, mix 1 teaspoon salt, tomato paste, sherry vinegar, hot sauce and smoked paprika in the reserved potato bowl. In a separate small bowl, mix the mayonnaise, garlic, remaining 1 tablespoon olive oil and lemon juice.
As the potatoes roast, heat the tortillas in a skillet or over a flame until warm, pliable and slightly charred. Keep warm in a towel.
When the potatoes have cooked, remove them from the oven, add to the tomato paprika sauce and gently toss.
Divide the potatoes among the warm tortillas, drizzle with the faux aioli and top with avocado, cheese, a squeeze of lemon and any other add-ons that strike your fancy.
