Patatas Bravas

To prepare the bravas sauce, in a saucepan over medium heat, warm 3 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Season with a big pinch of salt, then add the smoked paprika, hot paprika and tomato paste and stir to coat. Cook, stirring for 1 minute to toast the tomato paste slightly. Sprinkle with the flour and stir to coat, then cook for 1 minute to eliminate the raw flour taste. Slowly add the stock, stirring constantly until combined. Cook, stirring occasionally, until the flavors come together, about 2 minutes. Add the sherry vinegar and remove from the heat.

Transfer the mixture to a blender and blend on high speed until smooth, about 2 minutes, pouring in the remaining 2 Tbs. olive oil to emulsify the sauce. Taste and adjust the seasoning with salt. Transfer to a bowl and set aside. Wash and dry the blender container.

To prepare the alioli, with the blender running, drop in the garlic cloves and process on medium-high speed until minced. Add the egg and egg yolk, the lemon juice and a big pinch of salt and blend until combined. Stop the blender and scrape down the sides. With the blender running, slowly pour in the canola oil and olive oil and blend until emulsified, about 30 seconds. Taste and adjust the seasoning with salt. Set aside.

To prepare the potatoes, put the potatoes in a large pot and add cold water to cover. Add the white vinegar and 2 1/2 Tbs. salt and bring to a boil over medium-high heat. Reduce the heat to low and simmer until the potatoes are very fork-tender and ragged on the outside (the vinegar will help achieve this texture), about 12 minutes. Drain the potatoes very well.

Line a baking sheet with several layers of paper towels or place a wire rack on the sheet. In a large, heavy pot over high heat, pour in neutral oil to a depth of 3 inches (7.5 cm) and heat to 350°F (180°C) on a deep-frying thermometer. Working in batches, fry the potatoes until just golden brown, about 3 minutes per batch. Transfer to the prepared baking sheet. Let the potatoes cool.

Line a second baking sheet with paper towels or place a wire rack on the sheet. Increase the oil temperature to 425°F (220°C). Working in batches, fry the potatoes a second time until deeply golden brown, about 1 minute and 30 seconds. Transfer to the second prepared baking sheet and season with salt.

To serve, place a generous scoop or two of the bravas sauce on the bottom of a serving plate or bowl. Arrange the potatoes on the sauce and top with the alioli; if desired, spoon the alioli into a pastry bag or a sealable plastic bag and snip off a corner, then drizzle the alioli over the potatoes. You will have some bravas sauce and alioli left over. Transfer to separate airtight containers and refrigerate for up to 1 week. Serves 6.

Williams Sonoma Test Kitchen