Spanish Patatas Bravas with Double Sauce: Smoky Tomato Brava and Garlic Aioli

Ingredients

• For the potatoes:
• 2 lbs Yukon Gold potatoes, peeled and cut into 1.5-inch irregular chunks
• 4 cups neutral oil for frying (or 1/4 cup olive oil for roasting)
• 1 tsp coarse salt
• For brava sauce (salsa brava):
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 tbsp sweet smoked paprika (pimentón dulce)
• 1/2 tsp hot smoked paprika (pimentón picante)
• 1 tsp sherry vinegar
• Pinch of cayenne
• Salt to taste
• For garlic aioli (alioli):
• 2 cloves garlic
• 1/2 tsp fine salt
• 2 egg yolks, room temperature
• 1 tsp Dijon mustard
• 1 cup mild olive oil or neutral oil
• 1 tbsp fresh lemon juice
• For garnish:
• Fresh flat-leaf parsley, chopped

Instructions

1. Make the brava sauce: heat olive oil in a saucepan over medium heat. Add garlic and cook 1 minute. Add crushed tomatoes, sweet and hot paprika, and cayenne. Simmer 15 minutes until thickened and deeply flavored. Add sherry vinegar and salt. Blend until smooth if desired. The sauce should be vivid red, smoky, and have a building heat.
2. Make the aioli: in a mortar, pound garlic and salt into a smooth paste. In a medium bowl, whisk egg yolks, garlic paste, and Dijon together. Slowly drizzle in the oil — literally drop by drop at first — whisking constantly. Once an emulsion forms, add oil in a thin steady stream. Whisk in lemon juice. Taste and season. Real alioli should be thick, glossy, and intensely garlicky.
3. Parboil the potatoes: place potato chunks in cold salted water. Bring to a boil and cook 8 minutes — they should be just tender but not falling apart. Drain and let steam dry on a rack for 5 minutes.
4. Fry the potatoes: heat oil in a deep heavy pot to 325°F. Fry the parboiled potatoes in batches for 5 minutes until just golden. Remove and drain. Increase oil to 375°F. Fry again for 3-4 minutes until crisp and deeply golden with crunchy edges — the double-fry is the secret to proper patatas bravas.
5. Alternatively, roast: toss parboiled potatoes with 1/4 cup olive oil and salt. Roast at 450°F for 25-30 minutes, turning halfway, until very crispy.
6. Drain on paper towels and season with coarse salt immediately.
7. Pile the hot, crispy potatoes on a plate. Drizzle brava sauce generously over the top. Add pools of aioli on the side (or drizzle both sauces artfully over the potatoes in the Barcelona style). Scatter fresh parsley. Serve as tapas — the Spanish way to start an evening.