Fried Potatoes With Tomato Chipotle Sauce And Aïoli Food

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FRIED POTATOES WITH SPICY AIOLI



Fried Potatoes with Spicy Aioli image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds 1- to 2-inch Yukon gold potatoes (about 16)
Kosher salt
1 cup mayonnaise
2 tablespoons Sriracha
1 teaspoon smoked paprika
1 clove garlic, minced
1 lime, zested and juiced
Kosher salt
Favorite fat, for frying (I love saved bacon fat or duck fat)
2 scallions, thinly sliced on a bias, to garnish

Steps:

  • For the potatoes: To a small saucepan, add the potatoes and cool water to cover. Salt the water generously and bring to a boil over high heat. Reduce the heat to medium-high, and simmer until the potatoes are just tender when pierced with a fork, 10 to15 minutes. Remove from the water and let cool. While the potatoes are cooling, make the spicy aioli.
  • For the spicy aioli: In a large bowl, combine the mayonnaise, Sriracha, paprika, garlic lime zest and juice and a pinch salt. Stir to combine and set aside.
  • To finish the potatoes: Heat a large cast-iron skillet with your favorite fat until it reaches 350 degrees F. The fat should come 1 to 2 inches up the side of the pan.
  • With the heel of your hand, smash the potatoes so they are relatively flat but still holding together. Add the potatoes to the fat and cook until golden brown, about 3 minutes. Remove from the fat with a slotted spoon and place in the bowl with the aioli. Add a spoonful of the hot fat, stir to coat and transfer to a serving platter. Garnish with the scallions and serve immediately. I guarantee you will never look at a French fry the same way again.

FRIED POTATOES WITH TOMATO-CHIPOTLE SAUCE AND AïOLI



Fried Potatoes with Tomato-Chipotle Sauce and Aïoli image

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

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

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.

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