Patatas Bravas

Ingredients

• 2 pounds russet potatoes, peeled and cut into 1-inch cubes
• 4 cups vegetable oil, for frying
• 1 teaspoon salt, plus more to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup crushed tomatoes
• 1 tablespoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 tablespoon sherry vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/2 cup aioli
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   Place the potato cubes in a saucepan, cover with cold water, add 1 teaspoon salt, and bring to a boil over high heat.

2. 2

   Reduce heat and simmer the potatoes until just barely fork-tender but not falling apart, about 5 minutes.

   5:00 · Parboil potatoes
3. 3

   Drain the potatoes thoroughly and spread them on a towel-lined baking sheet to cool and dry for 15 minutes.

   15:00 · Cool and dry potatoes
4. 4

   Heat the olive oil in a saucepan over medium heat and add the garlic, cooking until fragrant, about 30 seconds.

   0:30 · Cook garlic
5. 5

   Stir in the crushed tomatoes, smoked paprika, cayenne, sherry vinegar, sugar, and 1/4 teaspoon salt. Simmer, stirring occasionally, until slightly thickened.

   10:00 · Simmer bravas sauce
6. 6

   Remove the sauce from heat and set aside, or blend briefly for a smoother texture if desired.

7. 7

   Heat the vegetable oil in a deep skillet or heavy pot to 325°F.

8. 8

   Fry the potatoes in batches at 325°F until pale and just set but not browned, about 4 minutes per batch. Remove to a wire rack.

   4:00 · First fry
9. 9

   Increase the oil temperature to 375°F. Fry the potatoes a second time in batches until deeply golden and crisp, about 4 minutes per batch.

   4:00 · Second fry
10. 10

    Transfer the fried potatoes to a paper towel-lined plate and season immediately with salt to taste.

11. 11

    Arrange the hot potatoes on a serving platter, spoon the warm bravas sauce generously over the top, and drizzle with aioli.

12. 12

    Sprinkle with chopped parsley and serve immediately.