Spanish Potatoes with Spicy Tomato Aioli (Patatas Bravas)

added by hog

10 servings

ingredients

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

	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.