Fried Potatoes With Tomato Chipotle Sauce And Aoli Recipes

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FRIED POTATOES WITH TOMATO-CHIPOTLE SAUCE AND AïOLI

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



Fried Potatoes with Tomato-Chipotle Sauce and Aïoli image

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.

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

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  • 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.
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