Patatas Bravas with Aioli

seriouseats.com

KAB

subheading: For the Salsa Brava:

2 tablespoons (30ml) extra-virgin olive oil

1 small onion ( 5 ounces; 140g), roughly chopped

3 medium garlic cloves (15g), roughly chopped

Kosher salt

1 tablespoon (10g) pimentón dulce ( sweet smoked Spanish paprika)

2 teaspoons (6g) pimentón picante (hot smoked Spanish paprika) (see note)

1 tablespoon (15g) tomato paste

2 tablespoons (15g) all-purpose flour

1 cup (240ml) homemade chicken stock or store-bought low-sodium chicken broth

2 teaspoons (10ml) sherry vinegar

subheading: For the Potatoes:

2 pounds (900g) russet potatoes, cut into ¾- to 1-inch cubes

2 tablespoons (30ml) distilled white vinegar

Kosher salt and freshly ground black pepper

3 cups (710ml) peanut or canola oil, for frying

subheading: For Serving:

1 cup (240ml) allioli, for serving

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