Fried Potatoes with Tomato-Chipotle Sauce and Aïoli

Ingredients for Fried Potatoes with Tomato-Chipotle Sauce and Aïoli

• 1/4 teaspoons fennel seeds

• 2 tablespoons olive oil

• 1/2 medium onion, finely chopped

• Kosher salt

• 2 chipotle chillies

• 1 large pasilla, New Mexico, or guajillo chilli, seeds removed

• 3 garlic cloves, finely chopped

• 1/2 teaspoons ground coriander

• 1 (800g) can whole peeled tomatoes

• 675g russet potatoes, scrubbed, cut into 1-inch pieces

• Kosher salt

• 1 large egg yolk

• 1 garlic clove, finely grated

• 1 teaspoon red wine vinegar

• 180ml grapeseed oil

• Vegetable oil (for frying

• about 1200g )

• 3/4 teaspoons paprika

• 1/4 teaspoons ground cumin

• A spice mill or mortar and pestle

• a deep-fry thermometer

Grind fennel seeds in spice mill or mortar and pestle; set aside. Heat oil in a large skillet over medium. Add onion, season with salt, and cook, stirring often, until golden and soft, 8–10 minutes. Add chillies, garlic, coriander, and reserved fennel and cook, stirring, 1 minute. 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. Let cool; discard chillies. Pulse sauce in a food processor to a coarse purée.

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 hour.

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 teaspoon water.

Fit a large pot with thermometer and pour in vegetable oil to measure 3". Heat over medium-high until thermometer registers 163°C. 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.

Reheat oil until thermometer registers 191°C. Working in batches, refry potatoes until golden brown and very crisp, about 3 minutes per batch. Transfer to fresh paper towels to drain.

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

Tomato sauce can be made 4 days ahead; cover and chill. Bring to room temperature before serving.

Potatoes can be blanched 1 day ahead. Let cool; cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.