Fried Potatoes With Tomato-Chipotle Sauce And Aïoli

Serves: 4

Eda Schinner

1 January 1970

Based on User reviews:

54

Spice

56

Sweetness

53

Sourness

36

mins

Prep time (avg)

4.6

Difficulty

Ingredients:

1 tsp

Fennel Seed

2 tbsps

Olive Oil

1 medium

Onion (finely chopped)

1

Kosher Salt

3

Garlic Cloves (finely chopped)

1 tsp

Ground Coriander

1

Whole Peeled Tomatoes (28-ounce can)

680 g

Russet Potatoes (scrubbed, cut into 1-inch pieces)

1 large

Egg Yolk

1

Garlic (clove, finely grated)

1 tsp

Red Wine Vinegar

3 cup

Grapeseed Oil

3 tsp

Paprika

1 tsp

Ground Cumin

1

Spice (a mill or mortar and pestle; a deep-fry thermometer)

Directions:

1

Make the sauce: Grind fennel seeds in spice mill or mortar and pestle; set aside

2

Heat oil in a large skillet over medium

3

Add onion, season with salt, and cook, stirring often, until golden and soft, 8–10 minutes

4

Add chiles, garlic, coriander, and reserved fennel and cook, stirring, 1 minute

5

Add tomatoes, crushing with your hands as you go, and juices; reduce heat and gently simmer, stirring occasionally at first and more frequently as sauce thickens, until sauce is thickened and jammy, 50–60 minutes

6

Let cool; discard chiles

7

Pulse sauce in a food processor to a coarse purée

8

Grind fennel seeds in spice mill or mortar and pestle; set aside

9

Heat oil in a large skillet over medium

10

Add onion, season with salt, and cook, stirring often, until golden and soft, 8–10 minutes

11

Add chiles, garlic, coriander, and reserved fennel and cook, stirring, 1 minute

12

Add tomatoes, crushing with your hands as you go, and juices; reduce heat and gently simmer, stirring occasionally at first and more frequently as sauce thickens, until sauce is thickened and jammy, 50–60 minutes

13

Let cool; discard chiles

14

Pulse sauce in a food processor to a coarse purée

15

Make the potatoes and assemble: While tomato sauce is cooking, rinse potatoes in a colander under cold water until water runs clear

16

Transfer to a large pot and pour in cold water to cover by 1"

17

Season with salt and bring to a gentle simmer; cook until potatoes are just tender, 20–25 minutes

18

Drain and transfer potatoes to a kitchen towel–lined rimmed baking sheet

19

Chill (uncovered) until cold, about 1 hour

20

Meanwhile, whisk egg yolk, garlic, and vinegar in a small bowl to combine

21

Whisking constantly, gradually drizzle in grapeseed oil and continue to whisk until aioli is thickened and emulsified

22

Season with salt; stir in 1 tsp

23

Water

24

Fit a large pot with thermometer and pour in vegetable oil to measure 3"

25

Heat over medium-high until thermometer registers 325°F

26

Working in batches, fry potatoes until skins begin to slightly bubble around edges but do not brown, about 2 minutes

27

Using a slotted spoon, transfer potatoes to paper towels to drain

28

Reheat oil until thermometer registers 375°F

29

Working in batches, refry potatoes until golden brown and very crisp, about 3 minutes per batch

30

Transfer to fresh paper towels to drain

31

Toss potatoes, paprika, and cumin in a large bowl; season with salt

32

Serve potatoes with tomato sauce and aioli

33

While tomato sauce is cooking, rinse potatoes in a colander under cold water until water runs clear

34

Transfer to a large pot and pour in cold water to cover by 1"

35

Season with salt and bring to a gentle simmer; cook until potatoes are just tender, 20–25 minutes

36

Drain and transfer potatoes to a kitchen towel–lined rimmed baking sheet

37

Chill (uncovered) until cold, about 1 hour

38

Meanwhile, whisk egg yolk, garlic, and vinegar in a small bowl to combine

39

Whisking constantly, gradually drizzle in grapeseed oil and continue to whisk until aioli is thickened and emulsified

40

Season with salt; stir in 1 tsp

41

Water

42

Fit a large pot with thermometer and pour in vegetable oil to measure 3"

43

Heat over medium-high until thermometer registers 325°F

44

Working in batches, fry potatoes until skins begin to slightly bubble around edges but do not brown, about 2 minutes

45

Using a slotted spoon, transfer potatoes to paper towels to drain

46

Reheat oil until thermometer registers 375°F

47

Working in batches, refry potatoes until golden brown and very crisp, about 3 minutes per batch

48

Transfer to fresh paper towels to drain

49

Toss potatoes, paprika, and cumin in a large bowl; season with salt

50

Serve potatoes with tomato sauce and aioli

51

Do Ahead Tomato sauce can be made 4 days ahead; cover and chill

52

Bring to room temperature before serving

53

Potatoes can be blanched 1 day ahead

54

Let cool; cover and chill

55

Tomato sauce can be made 4 days ahead; cover and chill

56

Bring to room temperature before serving

57

Potatoes can be blanched 1 day ahead

58

Let cool; cover and chill