Patatas Bravas

Step 1

Cut potatoes lengthwise into 1/4-inch-thick planks, then cut each plank lengthwise into 1/4-inch-thick sticks, like french fries. Place them in a bowl and cover with cold water for 10 minutes to remove starch.

Step 2

Pat the potatoes completely dry with paper towels — this prevents hot oil from splattering when you add them.

Step 3

Heat the olive oil in a deep skillet or small pot over medium-high heat until a wooden spoon handle dipped in the oil produces steady bubbles, about 3 minutes.

Step 4

Carefully place one-third of the potatoes into the hot oil; they should sizzle vigorously on contact. Fry, stirring occasionally, until golden brown and crispy, about 5 minutes.

Step 5

Using a slotted spoon, transfer the cooked potatoes to a paper-towel-lined plate and sprinkle with salt while still hot.

Step 6

Repeat steps 4 and 5 with the remaining potatoes in two batches, frying 5 minutes each batch.

Step 7

In a small saucepan, stir the minced garlic into 1 tablespoon of the hot frying oil over medium heat for 30 seconds until fragrant.

Step 8

Pour in the crushed tomatoes and a pinch each of salt and pepper; simmer for 3 minutes until the sauce thickens slightly, stirring once halfway through.

Step 9

Stir the mayonnaise into a small bowl with 1 minced garlic clove and a pinch of salt to make aioli.

Step 10

Transfer all the fried potatoes to a serving bowl or plate.

Step 11

Drizzle the tomato sauce evenly over the potatoes.

Step 12

Dollop the aioli over the top, or drizzle it lightly across the surface. Serve immediately while the potatoes are still hot and crispy.