2 pounds
russet potatoes, peeled and diced into 1½ inch cubes
vegetable oil, for frying
Sea salt, to taste
4
eggs, fried (optional)
Fresh flat leaf parsley, for serving
Bravas Sauce
2 tablespoons
extra-virgin olive oil
½
yellow onion, thinly sliced
2
garlic cloves, minced
2 teaspoons
smoked paprika
¼ teaspoon
cayenne pepper
1 teaspoon
sugar
½ teaspoon
kosher salt
1 (14-ounce) can
diced tomatoes
¼ cup
white wine vinegar
Method
Set a cooling rack inside a rimmed sheet pan.
Make the aioli. In a small bowl, combine the mayonnaise, lemon juice, and garlic.
Make the potatoes. Attach a deep-fry thermometer to the side of a large, heavy pot. Add the vegetable oil to the pot over medium-high heat. Once the oil reaches 300°F, working in batches, add the potatoes to the hot oil and cook until lightly brown, 5 to 7 minutes. Transfer the potatoes to the cooling rack and let them cool completely, 45 to 60 minutes.
While the potatoes cool, make the sauce, heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring, until tender, about 10 minutes. Add the garlic and cook, stirring until fragrant, about 2 minutes more. Stir in the paprika, cayenne, sugar, salt, tomatoes, and white wine vinegar and bring to a simmer. Cook until thickened, about 10 minutes. Use an immersion blender to blend the liquid directly in the skillet. (Alternatively, transfer the liquid to the base of a blender, let cool briefly, and blend until smooth.)
Once the potatoes have cooled completely, reheat the oil in the pot over medium-high heat. Once the oil reaches 370°F, working in small batches, return the potatoes to the oil and cook until golden brown, 3-5 minutes. Transfer the potatoes to a serving dish and toss with the bravas sauce, then sprinkle with salt to taste.
Serve the potatoes topped with the aioli, any remaining bravas sauce, parsley and fried eggs, if using.