Patatas Bravas

From Serious Eats

  • 2 pounds russet potatoes, cut into 1- to 3/4-inch cubes
  • 2 tablespoons distilled white vinegar
  • Kosher salt
  • 2 egg yolks
  • 2 teaspoons dijon mustard
  • 2 teaspoons lemon juice
  • 4 medium cloves garlic, grated on a microplane (about 2 teaspoons)
  • 1/2 cup canola oil
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper
  • peanut or canola oil for frying
  • 2 teaspoons hot smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder

Place potatoes in a medium saucepan and cover with 2 quarts water. Add vinegar and 2 tablespoons salt and bring to a boil over high heat. Cook until potatoes are tender, about 7 minutes. Drain and set aside

Meanwhile, combine egg yolks, mustard, lemon juice, garlic, and 2 teaspoons water in bowl of food processor. Run processor until homogenous, about 5 seconds. Scrape down sides of bowl. With processor running, slowly add canola oil in thin, steady stream, stopping to scrape down sides as necessary. Sauce should thicken and come together. Transfer sauce to a large bowl. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and black pepper. Set aside

Heat oil in a 12-inch non-stick or cast iron straight-sided sauté pan over medium-high heat. Add potatoes in single layer and cook, shaking the pan and flipping the potatoes with a spatula or tongs occasionally until golden brown and crisp, about 5 minutes. Remove from heat. Using slotted spoon or wire-mesh spider, transfer potatoes to bowl lined with paper towels. Sprinkle generously with salt

Pile potatoes in a large bowl and toss with paprika, cayenne pepper, and garlic powder. Serve with aioli on the side or drizzled on top

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