Fried Potatoes with Tomato-Chipotle Sauce and Aioli

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • Sauce
  • 1/4 tsp fennel seeds
  • 2 tbsp olive oil
  • 1/2 medium onion, chopped
  • kosher salt
  • 2 chipotle chiles
  • 1 large pasilla chile, seeds removed
  • 3 garlic cloves, chopped
  • 1/2 tsp ground coriander
  • 28 oz can whole peeled tomatoes
  • Potatoes and Assembly
  • 1 1/2 lb russet potatoes, scrubbed, cut into 1" pieces
  • Kosher salt
  • 1 large egg yolk
  • 1 garlic clove, grated
  • 1 tsp red wine vinegar
  • 3/4 cup grapeseed oil
  • Vegetable oil
  • 3/4 tsp paprika
  • 1/4 tsp ground cumin

Directions

  1. Sauce

  2. Grind fennel seeds in spice mill; set aside. Heat oil in a large skillet over medium. Add onions, season with salt and cook, stirring often, until golden and soft, 8-10 minutes. Add chiles, garlic, coriander and reserved fennel and cook, stirring 1 minute. Add tomatoes, crushing with your hands as you go, and juice; reduce heat and gently simmer, stirring occasionally at first and more frequently as sauce thickens, until sauce is thickened and jammy, 50-60 minutes. Let cool; discard chiles. Pulse sauce in a food processor to a coarse puree.

  3. Potatoes and Assembly

  4. While tomato sauce is cooking, rinse potatoes in a colander under cold water until water runs clear. Transfer to a large pot and pour in cold water to cover by 1". Season with salt and bring to a gentle simmer; cook until potatoes are just tender, 20-25 minutes. Drain and transfer potatoes to a kitchen towel-lined rimmed baking sheet. Chill, uncovered, until cold, about 1 hr.

  5. Meanwhile, whisk egg yolk, garlic, and vinegar in a small bowl to combine. Whisking constantly, gradually drizzle in grapeseed oil and continue to whisk until aioli is thickened and emulsified. Season with salt; stir in 1 tsp water.

  6. Fit a large pot with thermometer and pour in vegetable oil to measure 3". Heat over medium-high heat until therm. reaches 325. Working in batches, fry potatoes until skins begin to slightly bubble around edges but do not brown, about 2 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain.

  7. Reheat oil until thermometer registers 375. Working in batches, refry potatoes until golden brown and very crisp, about 3 minutes per batch. Transfer to fresh paper towels to drain.

  8. Toss potatoes, paprika, and cumin in a large bowl; season with salt. Serve potatoes with tomato sauce and aioli.

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