Chef John's Patatas Bravas - Potatoes

Prep Time: 25 mins Cook Time: 20 mins Servings: 4 Source:

Ingredients

Dipping Sauce:

1 clove garlic, minced, or more to taste

½ teaspoon smoked paprika

1 pinch salt

1 cup mayonnaise

1 tablespoon sherry vinegar, or more to taste

1 teaspoon tomato paste

¼ teaspoon ground chipotle peppers

1 pinch cayenne pepper, or more to taste

Spice Blend:

1 tablespoon salt

½ teaspoon ground black pepper

½ teaspoon paprika

½ teaspoon ground chipotle peppers

Potatoes:

2 quarts cold water

1 tablespoon salt

1 teaspoon smoked paprika

1 teaspoon ground cumin

2 bay leaves

2 pounds russet potatoes, peeled and cut into 1-inch cubes

2 cups vegetable oil for frying

Directions

Make dipping sauce: Combine garlic, smoked paprika, and salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate sauce.

Make spice blend: Mix together salt, black pepper, paprika, and chipotle chile powder in a small bowl. Set aside.

Make potatoes: Pour water into a large saucepan. Stir salt, smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.

Stir potatoes into seasoned water, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.

Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C).

Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend and serve with dipping sauce.