Patatas Bravas

Ingredients

• yukon gold potatoes2 lb, in 1-inch cubes
• neutral oil for frying4 cups
• tomato puree1 cup
• smoked paprika (sweet)1.5 tsp
• smoked paprika (hot)1/2 tsp
• garlic3 cloves, minced
• sherry vinegar1 tbsp
• extra-virgin olive oil3 tbsp
• mayonnaise1/2 cup
• garlic (alioli)1 clove, grated
• lemon1/2 (juice of)
• fresh parsleysmall handful, chopped

Steps

1. 1

   Boil potato cubes.

   Cover the potato cubes with cold salted water and bring to a boil. Cook 6 minutes, just until the edges yield. Drain and steam-dry on a rack 10 minutes.

2. 2

   Make the brava sauce.

   While the potatoes dry, make the brava sauce: warm 3 tbsp olive oil with the minced garlic over medium-low for 1 minute. Stir in both paprikas and cook 30 seconds.

3. 3

   Simmer the tomato sauce.

   Add the tomato puree, sherry vinegar, and 1/4 tsp salt. Simmer 8 minutes until thick. Blend smooth if you like.

4. 4

   Make the garlic alioli.

   Whisk the mayo, grated garlic, and lemon juice in a small bowl for the alioli. Season.

5. 5

   Fry the potatoes until crisp.

   Heat the frying oil to 375°F (190°C). Fry the potatoes in two batches until deeply crisp and golden, 5 minutes each batch. Drain on a rack and salt immediately.

6. 6

   Assemble and serve the dish.

   Pile the potatoes in a wide bowl. Spoon the warm brava sauce over and drizzle with alioli. Scatter parsley and serve at once with toothpicks.