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.
Enlarge Image 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.