3
3 medium russet potatoes (about 3 lbs), peeled and diced into 1 ½” cubes
Canola or Vegetable oil, for frying
sea salt
4
eggs, fried (optional)
Flat leaf parsley, for serving
Garlic Aioli
1/2 cup
mayonnaise
1 tbsp
lemon juice, fresh squeezed
2
large garlic cloves, minced or grated
Bravas Sauce
2 tbsp
olive oil
½
yellow onion thinly sliced
2
cloves garlic, minced
2 tsp
smoked paprika
¼ tsp
cayenne
1 (14 oz) can
diced tomatoes
1 tsp
sugar
½ tsp
salt
¼ cup
white wine vinegar
Method
For the garlic aioli, combine all ingredients in a small bowl. Can be made ahead and refrigerated for up to two weeks.
In a large pot and using a deep fat thermometer, heat roughly 4” of oil to 300° F.
Working in small batches (to maintain temperature), submerge the potatoes into the hot oil and cook for 5 minutes. Strain the potatoes and set aside on cooling rack over a baking sheet. Once all potatoes are cooked allow them to cool completely. (This step is very important for achieving perfectly crispy potatoes, so don’t skip it!) This takes roughly 45-60 minutes.
While the potatoes are cooling, make the bravas sauce! Heat the olive oil in a sauté pan over medium heat. Sauté the onions until tender about 10 minutes, add garlic, saute for 2 minutes longer before adding the paprika, cayenne, sugar, salt, tomatoes and white wine vinegar. Simmer for 10 minutes and blend with an immersion or countertop blender.
Once the potatoes are cooled, reheat the oil to 370°F. Fry the potatoes in small batches for 3-5 minutes until golden brown. Set aside on the cooling rack over the baking sheet.
Once all potatoes are cooked transfer to a serving dish, sprinkle with salt to taste and toss with the bravas sauce until completely coated.
Serve potatoes topped with aioli, extra bravas sauce, optional fried eggs, flat leaf parsley and smoked paprika.
