Patatas Bravas (Fried Potatoes with Allioli and Chile Sauce)
The key to making Casa Montaña's signature fried potatoes is to poach and then fry them in olive oil.
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Credit: Todd Coleman
1⁄2 cup crushed tomatoes
9 tbsp. extra-virgin olive oil,
plus more for frying
1 1⁄2 tsp. red wine
1 tsp. hot smoked paprika
1⁄4 tsp. sugar
1 serrano chile, minced
Kosher salt, to taste
1 egg yolk
1 clove garlic, minced
1 tsp. fresh lemon juice
1 tsp. milk
4 russet potatoes, peeled
1. Make the brava sauce: Purée tomatoes, 1 tbsp. oil, wine, paprika, sugar, and chile in a blender. Season with salt, transfer to a bowl, and set aside. Make the allioli: Vigorously whisk egg yolk and garlic. While whisking, add 1 tbsp. oil in a thin stream until mixture thickens. Continue whisking, adding 7 tbsp. oil in a thin stream. Add lemon juice and milk, and season with salt; chill.
2. Pour oil into a 5-qt. pot to a depth of 1 1⁄2"; heat over medium heat until a deep-fry thermometer reads 220°. Meanwhile, halve potatoes crosswise. Using a small knife, shape each potato half into a 1 3⁄4" x 1" football shape. Transfer potatoes to oil and cook, turning occasionally, until tender and pale golden, 15–20 minutes. Using a slotted spoon, transfer potatoes to paper towels; chill. Remove pot from heat; reserve.
3. Heat the reserved oil over medium-high heat until a deep-fry thermometer reads 350°. Add potatoes; cook until golden brown, 3–5 minutes. Transfer to paper towels; season with salt. Serve potatoes with the reserved brava sauce and allioli.
SERVES 2
 Recipe - Saveur.com){kind=link}
Read all about it: Saveur Saturday at IslandVittles.com -- http://islandvittles.com/2010/11/13/super-saveur-saturday/