Spanish Potatoes with Spicy Tomato Aioli (Patatas Bravas)
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
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
  • fry pot
  • Oil
  • Fry basket
  • cooling racks
  • Can for used oil
  • blender
  • Large sauce pot
For the Potatoes
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.
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
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.
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
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.