Ease of Preparation: Medium
Yield: 4
Ingredients:
Classic Aioli:
- 1 egg
- 3 egg yolks
- 5 garlic cloves, finely chopped.
- 3 teaspoons (15 ml) white wine vinegar
- 1 cup (240 ml) olive oil
- Salt and pepper
Bravas Sauce:
- ⅓ cup (80 ml) olive oil
- ½ tablespoon (7.5 ml) hot smoked paprika
- 1 ½ tablespoons (22 ml) sweet paprika
- 1 tablespoon (15 ml) smoked Spanish paprika
- 2 tablespoons (30 ml) sherry vinegar
- 1 cup (240 ml) passata
- Salt to taste
Fried Patatas:
- 4 medium russet potatoes, large diced
- Salt to taste
- Olive oil for deep frying
Method:
For the Classic Aioli:
In a food processor, combine the egg and yolks, garlic, vinegar, and mustard. With the machine running, slowly stream the olive oil in through the feed tube until emulsified. Season with salt and pepper and reserve until needed.
For Bravas Sauce:
In a small saucepan over medium heat, warm the oil slightly. Add the hot, sweet, and smoked paprikas, blooming them in the oil for 1-2 minutes.
Add the vinegar and passata, bring the mixture to a simmer and cook for 6-8 minutes, stirring often.
Season with salt and pepper and keep warm until needed.
For the Fried Patatas:
Prepare a large pot of heavily salted water. Add the cubed potatoes and turn the heat under the pot to medium-high, gradually bringing the water to a simmer.
Simmer the potatoes for 7-8 minutes, then strain out onto a tray. Allow the potatoes to steam and dry.
Meanwhile, in a Dutch oven or heavy-bottomed pot, bring the olive oil to 375 F (190 C)
Carefully transfer the potatoes to the hot oil and cook until golden brown and crisp, 3-4 minutes.
Using a wire strainer, transfer the fried potatoes to a bowl and season immediately with salt.
Drizzle the Classic Aioli and Bravas Sauce over the hot potatoes and serve immediately.