Patatas Bravas With Aioli

Instructions

1. Step 1

   Stir the mayonnaise with garlic, lemon juice, and salt until smooth. Refrigerate the aioli while preparing the potatoes and sauce.

   Ingredients used: 8.0 gr Garlic, 15.0 ml Lemon Juice, 180.0 gr Mayonnaise, 1.0 gr Salt

   Cookware: mixing bowl, spoon

2. Step 2

   Heat the olive oil in a saucepan over medium heat. Add the onion and cook until soft but not browned.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 100.0 gr Onion

   Cookware: saucepan, spoon

3. Step 3

   Add the garlic and cook briefly until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 gr Garlic

   Cookware: saucepan, spoon

4. Step 4

   Stir in the smoked paprika, hot paprika, and flour. Cook over medium heat until the flour is evenly incorporated.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr All-Purpose Flour, 2.0 gr Paprika, 5.0 gr Smoked Paprika

   Cookware: saucepan, spoon

5. Step 5

   Gradually stir in the tomato passata and vegetable stock, then add the sherry vinegar and salt. Simmer over low heat until slightly thickened.

   Timer: 12 min (fixed)

   Ingredients used: 3.0 gr Salt, 15.0 ml Sherry Vinegar, 300.0 ml Tomato Passata, 150.0 ml Vegetable Stock

   Cookware: saucepan, spoon

6. Step 6

   Blend the bravas sauce until smooth, then keep it warm over low heat.

   Timer: 2 min (fixed)

   Cookware: Immersion Blender, saucepan

7. Step 7

   Cut the potatoes into 3 cm chunks, rinse off excess surface starch, and dry them thoroughly.

   Timer: 8 min (fixed)

   Ingredients used: 900.0 gr Potato

   Cookware: Chef Knife, cutting board, kitchen towel

8. Step 8

   Pour the neutral oil into a deep pot and heat it to 160°C.

   Timer: 6 min (fixed)

   Ingredients used: 750.0 ml Vegetable Oil

   Cookware: Deep Pot, Kitchen thermometer

9. Step 9

   Fry the potatoes in batches until tender and pale golden. Transfer each batch to a wire rack.

   Timer: 14 min (fixed)

   Cookware: Deep Pot, slotted spoon, wire rack

10. Step 10

    Increase the frying oil temperature to 190°C.

    Timer: 3 min (fixed)

    Cookware: Deep Pot, Kitchen thermometer

11. Step 11

    Fry the potatoes again in batches until deeply golden and crisp, then drain them on the wire rack.

    Timer: 6 min (fixed)

    Cookware: Deep Pot, slotted spoon, wire rack

12. Step 12

    Transfer the hot potatoes to a large bowl and toss immediately with salt.

    Timer: 1 min (fixed)

    Ingredients used: 8.0 gr Salt

    Cookware: large bowl

13. Step 13

    Arrange the potatoes on a serving platter. Spoon over some warm bravas sauce and serve the remaining sauce and chilled aioli alongside.

    Cookware: serving platter, spoon