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This technically means “brave potatoes” but what we’re talking about here is “spicy.” This recipe originates in Spain, but think of it as the best home fries you’ve ever tasted. Crunchy potatoes, spicy tomatoes, and a rich garlicky aïoli - what could be bad here ?!?! The aïoli recipe will make more than you need, but it keeps in the fridge for a couple of weeks – use it in other stuff like my Caesar dressing or as a moisturizer (Just kidding.) (Sort of.)
2 pounds russet potatoes
2 tablespoons olive oil
2 tablespoons minced garlic
1 14-ounce can crushed tomatoes
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 tablespoon sherry vinegar (red wine vinegar works also in a pinch)
½ teaspoon cayenne pepper
1 bay leaf
1 egg
1 cup neutral-flavored oil, such as canola, vegetable, grapeseed
1 tablespoon dijon mustard
1 teaspoon sherry vinegar (lemon juice works in a pinch as well)
1 tablespoon minced garlic
½ teaspoon kosher salt, plus more to taste
3 liters canola oil, for frying
French fries, who?
You'll be anything but sour about this salad.
One pot, one sheet pan, many happy bellies.
Like Chrissy's famous banana bread in fried dough form!
