Fried Potatoes with Tomato-Chipotle Sauce and Aioli
Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.
Recipe information
Yield
4 Servings
Ingredients
Sauce
¼
2
½
2
1
3
½
1
Potatoes and Assembly
1½
1
1
1
¾
¾
¼
Special Equipment
Preparation
Sauce
Step 1
Grind fennel seeds in spice mill or mortar and pestle; set aside. Heat oil in a large skillet over medium. Add onion, season with salt, and cook, stirring often, until golden and soft, 8–10 minutes. Add chiles, garlic, coriander, and reserved fennel and cook, stirring, 1 minute. Add tomatoes, crushing with your hands as you go, and juices; reduce heat and gently simmer, stirring occasionally at first and more frequently as sauce thickens, until sauce is thickened and jammy, 50–60 minutes. Let cool; discard chiles. Pulse sauce in a food processor to a coarse purée.
Step 2
Do Ahead: Tomato sauce can be made 4 days ahead; cover and chill. Bring to room temperature before serving.
Potatoes and Assembly
Step 3
While tomato sauce is cooking, rinse potatoes in a colander under cold water until water runs clear. Transfer to a large pot and pour in cold water to cover by 1". Season with salt and bring to a gentle simmer; cook until potatoes are just tender, 20–25 minutes. Drain and transfer potatoes to a kitchen towel–lined rimmed baking sheet. Chill (uncovered) until cold, about 1 hour.
Step 4
Meanwhile, whisk egg yolk, garlic, and vinegar in a small bowl to combine. Whisking constantly, gradually drizzle in grapeseed oil and continue to whisk until aioli is thickened and emulsified. Season with salt; stir in 1 tsp. water.
Step 5
Fit a large pot with thermometer and pour in vegetable oil to measure 3". Heat over medium-high until thermometer registers 325°. Working in batches, fry potatoes until skins begin to slightly bubble around edges but do not brown, about 2 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain.
Step 6
Reheat oil until thermometer registers 375°. Working in batches, refry potatoes until golden brown and very crisp, about 3 minutes per batch. Transfer to fresh paper towels to drain.
Step 7
Toss potatoes, paprika, and cumin in a large bowl; season with salt. Serve potatoes with tomato sauce and aioli.
Step 8
Do Ahead: Potatoes can be blanched 1 day ahead. Let cool; cover and chill.