Traditional Patatas Bravas with Spicy Tomato Sauce and Aioli

Traditional Patatas Bravas with Spicy Tomato Sauce and Aioli

Instructions

1. 1.

   Prepare the Aioli: Mince the 2 large garlic cloves and mash them into a paste with a pinch of salt using the side of a knife or a mortar and pestle. In a small bowl, combine the garlic paste, egg yolk, and lemon juice. While whisking continuously or using an immersion blender, slowly drizzle in the 0.5 cup of light-flavored extra virgin olive oil in a thin, steady stream until the mixture emulsifies into a thick, creamy aioli. Taste and adjust salt if needed. Cover and refrigerate until ready to serve.

2. 2.

   Make the Spicy Tomato Sauce (Salsa Brava): Heat 2 tablespoons of extra virgin olive oil in a medium saucepan over medium heat. Add the finely chopped small onion and sauté until softened and translucent, about 5-7 minutes. Add the 3 minced garlic cloves and cook for another minute until fragrant, being careful not to burn the garlic.

3. 3.

   Stir in the 1 tablespoon of smoked paprika and 0.5 teaspoon of cayenne pepper (or chili flakes) and cook for 30 seconds, stirring constantly, to bloom the spices. Pour in the 15 oz can of crushed tomatoes, 0.5 teaspoon of sugar, the bay leaf, 0.25 cup of chicken or vegetable broth, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded. Remove the bay leaf. Taste and adjust seasoning as needed. Keep warm.

4. 4.

   Prepare the Patatas Bravas: Peel the 2 lb of Russet or Yukon Gold potatoes and cut them into irregular 1-inch chunks. Rinse the potato pieces thoroughly under cold water to remove excess starch, then pat them completely dry with paper towels. This step is crucial for crispiness.

5. 5.

   Heat 4 cups of olive oil or neutral frying oil in a large heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the potatoes in batches, ensuring not to overcrowd the pot, for 8-10 minutes until they are tender when pierced with a fork but not yet browned. Remove the potatoes with a slotted spoon and drain them on a wire rack set over paper towels. Allow them to cool slightly.

6. 6.

   Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 3-5 minutes, or until they are golden brown and wonderfully crispy. Remove from the oil and drain on a clean wire rack set over paper towels. Immediately season the hot potatoes with 1 teaspoon of salt.

7. 7.

   Assemble and Serve: Arrange the hot, crispy potatoes on a serving platter or individual plates. Spoon a generous amount of the warm spicy tomato sauce over the potatoes. Drizzle liberally with the prepared aioli. Garnish with 2 tablespoons of fresh, chopped parsley. Serve immediately and enjoy!