Patatas Bravas (Fried Potatoes with Allioli and Chile Sauce)

Name: Patatas Bravas (Fried Potatoes with Allioli and Chile Sauce)
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 1 ⁄ 2 cup crushed tomatoes; 9 tbsp. extra-virgin olive oil, plus more for frying; 1 1 ⁄ 2 tsp. red wine; 1 tsp. hot smoked paprika; 1 ⁄ 4 tsp. sugar; 1 serrano chile, minced; Kosher salt, to taste; 1 egg yolk; 1 clove garlic, minced; 1 tsp. fresh lemon juice; 1 tsp. milk; 4 russet potatoes, peeled

Serves
serves 2

TODD COLEMAN

The key to making Casa Montaña's signature fried potatoes is to poach and then fry them in olive oil.

Ingredients

¹⁄₂ cup crushed tomatoes
9 tbsp. extra-virgin olive oil, plus more for frying
1 ¹⁄₂ tsp. red wine
1 tsp. hot smoked paprika
¹⁄₄ tsp. sugar
1 serrano chile, minced
Kosher salt, to taste
1 egg yolk
1 clove garlic, minced
1 tsp. fresh lemon juice
1 tsp. milk
4 russet potatoes, peeled

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Instructions

Step 1

Make the brava sauce: Purée tomatoes, 1 tbsp. oil, wine, paprika, sugar, and chile in a blender. Season with salt, transfer to a bowl, and set aside. Make the allioli: Vigorously whisk egg yolk and garlic. While whisking, add 1 tbsp. oil in a thin stream until mixture thickens. Continue whisking, adding 7 tbsp. oil in a thin stream. Add lemon juice and milk, and season with salt; chill.

Step 2

Pour oil into a 5-qt. pot to a depth of 1 1⁄2"; heat over medium heat until a deep-fry thermometer reads 220°. Meanwhile, halve potatoes crosswise. Using a small knife, shape each potato half into a 1 3⁄4" x 1" football shape. Transfer potatoes to oil and cook, turning occasionally, until tender and pale golden, 15–20 minutes. Using a slotted spoon, transfer potatoes to paper towels; chill. Remove pot from heat; reserve.

Step 3

Heat the reserved oil over medium-high heat until a deep-fry thermometer reads 350°. Add potatoes; cook until golden brown, 3–5 minutes. Transfer to paper towels; season with salt. Serve potatoes with the reserved brava sauce and allioli.

Make the brava sauce: Purée tomatoes, 1 tbsp. oil, wine, paprika, sugar, and chile in a blender. Season with salt, transfer to a bowl, and set aside. Make the allioli: Vigorously whisk egg yolk and garlic. While whisking, add 1 tbsp. oil in a thin stream until mixture thickens. Continue whisking, adding 7 tbsp. oil in a thin stream. Add lemon juice and milk, and season with salt; chill.
Pour oil into a 5-qt. pot to a depth of 1 1⁄2"; heat over medium heat until a deep-fry thermometer reads 220°. Meanwhile, halve potatoes crosswise. Using a small knife, shape each potato half into a 1 3⁄4" x 1" football shape. Transfer potatoes to oil and cook, turning occasionally, until tender and pale golden, 15–20 minutes. Using a slotted spoon, transfer potatoes to paper towels; chill. Remove pot from heat; reserve.
Heat the reserved oil over medium-high heat until a deep-fry thermometer reads 350°. Add potatoes; cook until golden brown, 3–5 minutes. Transfer to paper towels; season with salt. Serve potatoes with the reserved brava sauce and allioli.