Patatas Bravas

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
• Vegetable oil for frying
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tsp smoked paprika
• 1 tsp sweet paprika
• 1/2 tsp cayenne pepper
• 1 tbsp sherry vinegar
• 1 tsp sugar
• 1 cup mayonnaise
• 2 cloves garlic, finely grated
• 1 tbsp lemon juice
• Kosher salt to taste
• Fresh parsley, chopped for garnish

Instructions

1. Parboil the potato cubes in salted water for 8-10 minutes until just tender but not falling apart. Drain well and let them steam dry for 5 minutes.
2. Meanwhile, make the bravas sauce: Heat olive oil in a saucepan over medium heat. Add minced garlic and cook for 30 seconds. Add crushed tomatoes, smoked paprika, sweet paprika, cayenne, sherry vinegar, and sugar. Simmer for 15 minutes until thickened. Season with salt and blend until smooth.
3. Make the aioli: Whisk together mayonnaise, grated garlic, lemon juice, and a pinch of salt. Refrigerate until ready to serve.
4. Heat 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 375°F. Fry potatoes in batches for 4-5 minutes until golden brown and crispy. Transfer to a paper towel-lined plate and season immediately with salt.
5. Arrange hot potatoes on a serving platter. Drizzle generously with warm bravas sauce and aioli. Garnish with fresh parsley and serve immediately.