Spanish Potatoes with Spicy Tomato Aioli (Patatas Bravas)
ingredients
all
8 each large russet potatoes
peeled or skin-on is ok, cut into 1 inch pieces
salt for boiling water
Vegetable oil for frying
salt and pepper
1/2 each onion
diced to yield 1/2 cup
2 each garlic cloves
minced
1 tbsp smoky paprika
1/2 ground cumin
1/4 tsp cayenne pepper
or you can add more to taste
1 cup tomato sauce
1 1/2 tbsp sherry vinegar
7/24 cup mayonnaise
salt and pepper
cookware
  • fry pot
  • Oil
  • Fry basket
  • cooling racks
  • Can for used oil
  • blender
  • Large sauce pot
For the Potatoes
1
Parboil the potatoes in salted water. The potatoes are finished boiling when you put a knife in them, and they are still slightly firm. Set the potatoes aside, so they can cool and any additional water on the potatoes will evaporate.
2
Deep-fry or sauté in oil at medium heat until golden brown. Remove the potatoes from the oil and pat them dry with a paper towel to remove excess oil. Season fried potatoes with additional salt and pepper.
For the Brava Sauce
3
In a saucepan, sweat onions until translucent, add garlic, paprika, cumin and cayenne pepper. Stir until spices are bloomed, about 1 minute and add tomato sauce and sherry vinegar. Let simmer for 5 mins. Puree in blender and set aside to cool. You can even put the bowl over an ice bath to speed up cooling.
4
After tomato mixture is at room temp, fold in mayonnaise. Season with salt and pepper, adjust heat with cayenne pepper and acid with vinegar as needed.
To Serve
5
Put the potatoes on a serving plate and drizzle with brava sauce. Some prefer to serve the sauce on the side, but traditionally the sauce is drizzled over top.