Chef John’s Patatas Bravas

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

Steps

1. To make the 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.
2. To make the spice blend: Mix salt, black pepper, paprika, and chipotle chile powder together in a small bowl. Set aside.
3. To make the 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.
4. 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.
5. Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C).
6. 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; drizzle sauce on top or serve as a dipping sauce.