By Chef B. Boukim
Prep: 15 min · Cook: 25 min · Total: 40 min · Serves 4
Ingredients
- 2 lbs Russet potatoes, peeled and cubed
- 2 cups Olive oil for frying
- 1 tsp Salt
- 2 tbsp Olive oil (for sauce)
- 1/2 small Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 1 cup Crushed tomatoes
- 1 tbsp Smoked paprika
- 1/2 tsp Hot paprika
- 1 tsp Flour
- 2 tbsp Brandy or white wine
- 1/2 cup Mayonnaise
- 1 Garlic clove, minced to paste
- 1 tsp Lemon juice
- 1 tbsp Fresh parsley, chopped
Instructions
- Make the brava sauce: heat 2 tbsp olive oil in a saucepan. Add onion and cook 5 minutes. Add garlic and cook 1 minute.
- Stir in flour and smoked paprika. Cook 30 seconds. Add crushed tomatoes, hot paprika, brandy, and salt. Simmer 8-10 minutes until thickened. Keep warm.
- Make the aioli: whisk mayonnaise, garlic paste, and lemon juice. Refrigerate.
- Fry the potatoes: heat oil to 350F. Fry potato cubes in batches for 5-6 minutes until golden and crisp. Drain and salt immediately.
- For extra crispiness, double-fry: 300F for 4 minutes, rest 5 minutes, then 375F for 3 minutes.
- Pile potatoes on a plate. Drizzle with warm brava sauce and aioli. Sprinkle with parsley and serve immediately.