Spanish Patatas Bravas

Crispy fried potatoes with a smoky, spicy tomato sauce and garlic aioli — a tapas bar essential that’s just as good made at home.

Ingredients

• 2 lbs russet potatoes, cut into 1-inch cubes
• Vegetable oil, for frying
• 1 can (14 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• Salt, to taste
• 1/2 cup mayonnaise
• 1 clove garlic, grated
• 1 teaspoon lemon juice

Instructions

1. Fry the potatoes
   Heat 2 inches of oil to 325°F. Fry potatoes in batches for 8-10 minutes until just cooked, then remove. Raise heat to 375°F and fry again 3-4 minutes until deeply golden and crisp.
2. Make the bravas sauce
   Heat olive oil, sauté garlic 30 seconds, then add tomatoes, smoked paprika, and cayenne. Simmer 10 minutes and season with salt.
3. Make the aioli
   Mix mayonnaise, grated garlic, and lemon juice.
4. Serve
   Toss the hot potatoes with salt, drizzle with bravas sauce and aioli, and serve immediately.