Fried Potatoes With Tomato Chipotle Sauce And Aïoli Recipes

PATATAS BRAVAS SPANISH POTATOES WITH SPICY TOMATO AïOLI

Steps:

• Prepare potatoes: Peel (if desired) and cut into 1 inch (2.5cm) cubes and cover with cold water for an hour or up to 24 hours. If you're leaving it longer, add a splash of vinegar to prevent them from turning brown. Drain.
• Parboil potatoes: Add 2 teaspoon salt and 2 teaspoon baking soda to a pot of water. Once it's boiling, add in the cubed potatoes. Let them boil for 2 minutes before draining. After draining, pour them back into the pan, along with 1 tablespoon olive oil and shake the pan. Now pour them onto a cooling rack to completely dry and cool.
• Prepare the oil: In a large skillet or deep-fryer, pour in high-temperature oil. The oil is hot enough when it sizzles around the back of a wooden spoon or testing one potato cube (If you want to roast them in the oven, see instructions in blog post).
• Fry the potatoes: Once hot enough, add potatoes but do not over crowd. Work in batches if needed. Fry for about 5-7 minutes or until golden. Drain on paper towel and sprinkle with the spices. Sprinkle with fresh parsley, if desired.
• Tomato aïoli: Mix all the ingredients together, tast and adjust seasoning as needed.

FRIED POTATOES WITH SPICY AIOLI

Steps:

• For the potatoes: To a small saucepan, add the potatoes and cool water to cover. Salt the water generously and bring to a boil over high heat. Reduce the heat to medium-high, and simmer until the potatoes are just tender when pierced with a fork, 10 to15 minutes. Remove from the water and let cool. While the potatoes are cooling, make the spicy aioli.
• For the spicy aioli: In a large bowl, combine the mayonnaise, Sriracha, paprika, garlic lime zest and juice and a pinch salt. Stir to combine and set aside.
• To finish the potatoes: Heat a large cast-iron skillet with your favorite fat until it reaches 350 degrees F. The fat should come 1 to 2 inches up the side of the pan.
• With the heel of your hand, smash the potatoes so they are relatively flat but still holding together. Add the potatoes to the fat and cook until golden brown, about 3 minutes. Remove from the fat with a slotted spoon and place in the bowl with the aioli. Add a spoonful of the hot fat, stir to coat and transfer to a serving platter. Garnish with the scallions and serve immediately. I guarantee you will never look at a French fry the same way again.

FINGERLING POTATOES WITH AIOLI

Steps:

• Rinse the potatoes and put them in a large saucepan. Cover them with cold water, add 1 tablespoon of salt, and bring to a boil. Simmer uncovered for 15 to 20 minutes, until they are just tender. Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5 to 10 minutes.
• For the aioli, tear the slice of bread into pieces and place in a bowl. Pour the vinegar over the bread, and set aside for 5 minutes.
• Place the garlic cloves, egg yolks, zest, juice, saffron, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in the bowl of a food processor fitted with a steel blade. Add the bread, and puree into a paste. With the processor running, slowly pour the oil into the bowl through the feed tube and process until it is the consistency of thick sour cream. Place in a serving bowl.
• Slice the potatoes in half and place them on a serving plate. Sprinkle with salt and pepper, and decorate with the chopped chives. Serve with the aioli.

OLIVE-OIL-FRIED POTATOES WITH AIOLI

Steps:

• Place potatoes in a large pot with 2 quarts water. Add bay leaves, cloves, garlic, and 2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are just tender, 4 to 5 minutes. Drain, then spread out potatoes on a rimmed baking sheet lined with paper towels until dry, at least 30 minutes and up to 1 hour.
• Fill a heavy medium pot about halfway with oil; heat over medium until a thermometer registers 350°F. Working in batches, add potatoes and fry, stirring occasionally, until golden and crisp, 10 to 12 minutes a batch. (Return oil to 350°F between batches.)
• Transfer potatoes to a wire rack set inside a rimmed baking sheet; season with salt. Serve with aioli.