Patatas Bravas (Fried Potatoes With Allioli And Chile Sauce)

• 1/2 cup crushed tomatoes
• 9 tbsp. extra-virgin olive oil,
• plus more for frying
• 1 1/2 tsp. red wine
• 1 tsp. hot smoked paprika
• 1/4 tsp. sugar
• 1 serrano chile, minced
• Kosher salt, to taste
• 1 egg yolk
• 1 clove garlic, minced
• 1 tsp. fresh lemon juice
• 1 tsp. milk
• 4 russet potatoes, peeled

1. . Make the brava sauce: Puree tomatoes, 1 tbsp. oil, wine, paprika, sugar, and chile in a blender. Season with salt, transfer to a bowl, and set aside. Make the allioli: Vigorously whisk egg yolk and garlic. While whisking, add 1 tbsp. oil in a thin stream until mixture thickens. Continue whisking, adding 7 tbsp. oil in a thin stream. Add lemon juice and milk, and season with salt; chill.
2. 2. Pour oil into a 5-qt. pot to a depth of 1 1/2"; heat over medium heat until a deep-fry thermometer reads 220u0b0. Meanwhile, halve potatoes crosswise. Using a small knife, shape each potato half into a 1 3/4" x 1" football shape. Transfer potatoes to oil and cook, turning occasionally, until tender and pale golden, 15-20 minutes. Using a slotted spoon, transfer potatoes to paper towels; chill. Remove pot from heat; reserve.
3. 3. Heat the reserved oil over medium-high heat until a deep-fry thermometer reads 350u0b0. Add potatoes; cook until golden brown, 3-5 minutes. Transfer to paper towels; season with salt. Serve potatoes with the reserved brava sauce and allioli.

tomatoes, extravirgin olive oil, red wine, hot smoked paprika, sugar, serrano chile, kosher salt, egg yolk, clove garlic, lemon juice, milk, potatoes

Taken from www.epicurious.com/recipes/member/views/patatas-bravas-fried-potatoes-with-allioli-and-chile-sauce-50144521 (may not work)