Ingredients
3 - 4 Yukon Gold potatoes, cut into 1 inch cubes
8 cups cold water
3 garlic cloves, whole and peeled (optional)
1 rosemary sprig (optional)
1 tbsp parsley, chopped (optional)
Oil for frying
Salt
For the Salsa Brava
½ medium onion, diced
3 garlic cloves, sliced
1 tsp tomato paste
1 tbsp corn starch
1 ½ tsp Spanish sweet paprika (sub: 1 1/2 tsp paprika + 1/2 tsp sugar)
½ tsp chili powder
1 tbsp red wine vinegar
¾ c chicken stock (sub: vegetable stock or water)
3 tbsp olive oil
Salt to taste
For the Allioli
1 c mayo
1 tbsp lemon juice
1 tbsp Olive oil
3 garlic cloves, fried in oil (sub: 1 raw garlic clove)
1 rosemary sprig, leaves only, fried in oil (optional)
Salt to taste
Directions
Step 1
Cut potatoes into 1 inch cubes. Transfer to a bowl of ice water. Let sit for 5-10 minutes.
Step 2
Combine cold water, potatoes, and 70 grams salt. Set over high heat, bring to a boil, cover, and cook over medium low until fork tender, about 15 minutes. Strain and set aside.
Step 3
Begin the salsa brava. Sauté onion and garlic in 3 tbsp of olive oil with a pinch of salt. Once translucent and beginning to turn color add tomato paste, corn starch, paprika, and chili powder. Sauté for another 2 minutes. Add red wine vinegar and chicken stock. Continue to cook the sauce while constantly stirring until thickened, a little bit past the point of being thick enough to cover the back of a spoon. Cut the heat and season to taste with salt. Optionally transfer to a blender and blend until smooth. Taste one last time, adjusting salt or vinegar levels if needed.
Step 4
Heat 1 inch of oil in a wide pan (about 12 inches) to 375ºF. As the oil comes up to temp, add garlic and rosemary. Remove once the garlic is golden all over. Fry the potatoes until golden brown, and transfer to a large mixing bowl lined with paper towel. Season to taste with salt while tossing.
Step 5
Combine mayo, lemon juice, olive oil, fried garlic and rosemary, and salt in a blender. Blend until smooth.
Step 6
To serve, add potatoes to a plate. Spoon over desired amounts of salsa brava, and add a large dollop of the allioli. Optionally garnish with some chopped parsley for color. Serve immediately.
