No. 1 : Quick Recipe
Potato Cakes with Spanish Smoked Paprika Aioli
- 3 Cups Baked Mashed Potatoes, (about 2 large baking potatoes)
- ½ Cup Chopped Yellow Onions
- ½ Cup Chopped Red, Yellow or Orange Bell Pepper
- 2 TB Chopped Parsley
- 2 Tsp Grated Garlic
- 1/3 Cup Whole Wheat Flour
- 1 Tsp Baking Powder
- 2 Large Eggs
- 1 Tsp Sea Salt
- Olive Oil Spray
- Serrano or Prosciutto Ham, crisped and crumbled (see Clever Idea)
- *Smoked Paprika Aioli
Step One Preheat the oven to 400F. Line a sheet tray with parchment and spray with olive oil. Mix the potatoes, onions, parsley, red pepper and garlic together in a small bowl.
Step Two In a large bowl, whisk the flour, baking powder, eggs and salt. Add the dry ingredients to this bowl and use your hands to mix well. Make small balls, (3 TB), and flatten to ½”. Place on prepared sheet tray. (Should make about 12 potato cakes.) Spray with olive oil. Bake for 10 minutes or until browned on bottom. Flip and bake for 5 minutes more or until golden brown on exterior. Serve potato cakes with *Smoked Paprika Aioli.
No. 2 : Kitchen SCOOP
Smoked Paprika Aioli
- 1 Cup Avocado or Olive Oil Mayo
- ½ – 1 Tsp Garlic Powder
- 1-2 Tsp Smoked Paprika
- 1-2 Tsp Lemon Juice
- Sea Salt
Whisk the mayo, garlic, paprika, juice together in a small bowl, starting with the smallest amount listed and increasing the amounts as desired. Season to taste with salt.
No. 3 : Clever Idea
Crisping up thinly sliced Prosciutto or Serrano Ham is so easy AND incredibly delicious. Take a 3 or 4 OZ package of either ham and lay it out on a baking sheet. (If you have a rack for you sheet pan, use that.) Slide the pan into a preheated 400F oven and cook until the ham is crispy and browned on the edges. Let cool and crumble like the photo above.
No. 4 : CHEERS
A yummy medium-bodied wine that is a tremendous value and as easy to drink as they come. The Garnacha Tintorera or Alicante Bouschet grape that is used in this red blend provides a beautiful deep color without the weight that one might associate with its dark color. NOT to say that it is sacrificing any flavor – it’s just more versatile with a wide array of foods and spices.