FRIED POTATOES WITH TOMATO-CHIPOTLE SAUCE AND AïOLI

facebook share image   twitter share image   pinterest share image   E-Mail share image



Fried Potatoes with Tomato-Chipotle Sauce and Aïoli image

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

For the sauce:
1/4 teaspoon fennel seeds
2 tablespoons olive oil
1/2 medium onion, finely chopped
Kosher salt
2 chipotle chiles
1 large pasilla, New Mexico, or guajillo chile, seeds removed
3 garlic cloves, finely chopped
1/2 teaspoon ground coriander
1 (28-ounce) can whole peeled tomatoes
For the potatoes and assembly:
1 1/2 pounds russet potatoes, scrubbed, cut into 1-inch pieces
Kosher salt
1 large egg yolk
1 garlic clove, finely grated
1 teaspoon red wine vinegar
3/4 cup grapeseed oil
Vegetable oil (for frying; about 8 cups)
3/4 teaspoon paprika
1/4 teaspoon ground cumin
Special Equipment
A spice mill or mortar and pestle; a deep-fry thermometer

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.

Carmen Benejan
[email protected]

This dish was easy to make and turned out great! The potatoes were crispy and the sauce was flavorful. I will definitely be making this again.


JAHIDUL ALAM
[email protected]

I've made this dish several times and it's always a hit. The potatoes are always crispy and the sauce is always flavorful. I love that I can make it ahead of time and it still tastes great.


Yana Evlogieva
[email protected]

This is my new favorite potato dish! The potatoes were crispy and flavorful, and the sauce was amazing. I will definitely be making this again.


Secret Account3
[email protected]

This recipe was a bit too bland for my taste. I added some extra spices and it turned out much better.


Zahirkhan Pardisi
[email protected]

Meh.


Chris Pilarski
[email protected]

The potatoes were crispy on the outside and fluffy on the inside. The sauce was flavorful and had just the right amount of heat. The aioli was a nice addition and added a creamy richness to the dish. Overall, this was a great recipe that I will defin


Vincent Collard
[email protected]

This dish was easy to make and very flavorful. I would definitely recommend it to others.


Tlhompho David
[email protected]

I followed the recipe exactly and the potatoes turned out perfectly. The sauce was a bit spicy for me, but I still enjoyed it. I would definitely make this dish again.


Lulu Naoina
[email protected]

The potatoes were a bit too oily for my taste, but the sauce was delicious.


Zenat Sajid
[email protected]

This recipe was a hit with my family! The potatoes were crispy and flavorful, and the tomato chipotle sauce was the perfect complement. I also loved the addition of the aioli, which added a creamy and tangy element to the dish. Overall, this is a gre