FRIED POTATOES WITH TOMATO-CHIPOTLE SAUCE AND AïOLI
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.
Provided by Nick Curtola
Categories Bon Appétit Potato Mayonnaise Side Fry Chile Pepper Cumin Coriander Tomato Garlic Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 22
Steps:
- Make the sauce:
- 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.
- Make the potatoes and assemble:
- 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.
- 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.
- Fit a large pot with thermometer and pour in vegetable oil to measure 3". Heat over medium-high until thermometer registers 325°F. 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.
- Reheat oil until thermometer registers 375°F. Working in batches, refry potatoes until golden brown and very crisp, about 3 minutes per batch. Transfer to fresh paper towels to drain.
- Toss potatoes, paprika, and cumin in a large bowl; season with salt. Serve potatoes with tomato sauce and aioli.
- Do Ahead
- Tomato sauce can be made 4 days ahead; cover and chill. Bring to room temperature before serving.
- Potatoes can be blanched 1 day ahead. Let cool; cover and chill.
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Mikaela Deocares
[email protected]I'm not a huge fan of fried food, but I made an exception for these potatoes and I'm so glad I did! They were absolutely delicious. The sauce was the perfect balance of sweet and spicy, and the aioli was a great complement. I would definitely recomme
Hanaan Ali
[email protected]These potatoes were so good! I used russet potatoes and they were perfectly crispy on the outside and fluffy on the inside. The tomato chipotle sauce was flavorful and had just the right amount of heat. The aioli was also delicious and added a creamy
Md Obaydul
[email protected]I made these potatoes for dinner last night and they were a hit! The whole family loved them. The potatoes were crispy and flavorful, and the sauce was tangy and smoky. The aioli was also a great addition. I would definitely recommend this recipe.
Afrin Jannat
[email protected]These potatoes were delicious! I loved the crispy exterior and the fluffy interior. The tomato chipotle sauce was flavorful and had a nice kick, and the aioli was creamy and rich. I would definitely make these again.
sumitra lama
[email protected]I'm not a big fan of fried potatoes, but I made an exception for these and I'm so glad I did! They were crispy on the outside and fluffy on the inside, and the sauce was flavorful and tangy. The aioli was also a nice touch. I would definitely recomme
The Lion
[email protected]This recipe is a winner! The potatoes were crispy and well-seasoned, and the tomato chipotle sauce had just the right amount of heat. The aioli was also delicious and added a creamy richness to the dish. I will definitely be making this again.
system948
[email protected]These fried potatoes are amazing! The sauce is so flavorful and the aioli is the perfect complement. I made them for a party and they were a huge hit. Everyone loved them!
Khusbuddin Khan
[email protected]I followed the recipe exactly and the potatoes turned out great! They were crispy and flavorful. The tomato chipotle sauce was also delicious, with a nice smoky flavor. The aioli was a bit too garlicky for my taste, but that's just a personal prefere
Zahra Sampayan
[email protected]These potatoes were so good! I used Yukon Gold potatoes and they were perfectly crispy on the outside and fluffy on the inside. The tomato chipotle sauce was flavorful and had just the right amount of heat. The aioli was also delicious and added a cr
Stylish Art
[email protected]I'm not a huge fan of fried food, but I made an exception for these potatoes and I'm so glad I did! They were absolutely delicious. The sauce was the perfect balance of sweet and spicy, and the aioli was a great complement. I would definitely recomme
Ilyas Malik
[email protected]I made this dish last night and it was a hit with my family! The potatoes were perfectly crispy on the outside and fluffy on the inside. The tomato chipotle sauce was tangy and smoky, and the aioli was creamy and flavorful. I loved the combination of
Sehr Vlogs
[email protected]These fried potatoes were an absolute delight! The combination of crispy potatoes, tangy tomato chipotle sauce, and creamy aioli was simply irresistible. The flavors complemented each other perfectly, and the spice level was just right for my taste.