Chef John's Patatas Bravas

Name: Chef John's Patatas Bravas
Total time: 90
Yield: 4
Ingredients: 1 clove garlic, minced, or more to taste; 0.5 teaspoon smoked paprika; 1 pinch salt; 1 cup mayonnaise; 1 tablespoon sherry vinegar, or more to taste; 1 teaspoon tomato paste; 0.25 teaspoon ground chipotle peppers; 1 pinch cayenne pepper, or more to taste; 1 tablespoon salt; 0.5 teaspoon ground black pepper; 0.5 teaspoon paprika; 0.5 teaspoon ground chipotle peppers; 2 quarts cold water; 1 tablespoon salt; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 2 bay leaves; 2 pounds russet potatoes, peeled and cut into 1-inch cubes; 2 cups vegetable oil for frying

Recipe by John Mitzewich from allrecipes.com

Snack,Appetizer,Side Dish 2 Hr. 30 Mins.

Ingredients

4 servings

•

1 clove garlic, minced, or more to taste
•

0.5 teaspoon smoked paprika
•

1 pinch salt
•

1 cup mayonnaise
•

1 tablespoon sherry vinegar, or more to taste
•

1 teaspoon tomato paste
•

0.25 teaspoon ground chipotle peppers
•

1 pinch cayenne pepper, or more to taste
•

1 tablespoon salt
•

0.5 teaspoon ground black pepper

•

0.5 teaspoon paprika
•

0.5 teaspoon ground chipotle peppers
•

2 quarts cold water
•

1 tablespoon salt
•

1 teaspoon smoked paprika
•

1 teaspoon ground cumin
•

2 bay leaves
•

2 pounds russet potatoes, peeled and cut into 1-inch cubes
•

2 cups vegetable oil for frying

Instructions

Make dipping sauce: Combine garlic, smoked paprika, and salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate sauce.
Make spice blend: Mix together salt, black pepper, paprika, and chipotle chile powder in a small bowl. Set aside.
Make potatoes: Pour water into a large saucepan. Stir salt, smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
Stir potatoes into seasoned water, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.
Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C).
Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend and serve with dipping sauce.