Patatas Bravas With Garlic Aioli And Tomato Sauce

• FOR THE POTATOES:
• 2 pounds Russet Potatoes, Cut Into 1-3/4 Inch Cubes
• 2 Tablespoons Distilled White Vinegar
• 2 Tablespoons Kosher Salt
• 1/2 cups Canola Oil
• FOR THE GARLIC AIOLI:
• 6 cloves Garlic, Finely Grated
• 1 whole Egg Yolk
• 2 Tablespoons Lemon Juice
• 1/2 teaspoons Honey
• 1/2 teaspoons Kosher Salt
• 1/2 cups Olive Oil
• FOR THE TOMATO SAUCE:
• 4 whole Large Ripe Tomatoes
• 2 Tablespoons Olive Oil
• 1 teaspoon Sugar
• 1 leaf Bay Leaf
• 1/2 teaspoons Pimenton (Spanish Sweet Paprika)
• 1 pinch Cayenne Pepper
• 1 teaspoon Sherry Vinegar

1. For the potatoes:
2. 1. Place the potatoes in a medium saucepan and cover with water until the potatoes are submerged. Add vinegar and salt and bring to a boil. Cook the potatoes until they are tender (about 7 minutes). Drain and set aside.
3. 2. Heat oil in a saute pan over medium-high heat until it registers 350 F (175 C) on a thermometer. Add the potatoes in a single layer and cook, shaking the plan and flipping the potatoes occasionally until they are golden brown and crisp (approximately 5 minutes). Once cooked, transfer the potatoes with a slotted spoon to a plate lined with paper towels. Season to taste with salt and pepper and both sauces (recipes listed below).
4. For the garlic aioli:
5. 1. Put the garlic, egg yolk, lemon juice, honey and salt in a bowl and whisk together.
6. 2. Slowly drizzle in the olive oil while whisking until you have a thick pale yellow emulsion.
7. For the tomato sauce:
8. 1. Slice the tomatoes in half. Place a grater over a bowl and rub the open side of the tomato over the grater until all the flesh is grated. Discard the skins. Strain the grated flesh through a sieve to produce approximately 1 1/2 cups of tomato puree.
9. 2. Pour the olive oil into a small saute pan and warm over low heat. Add the tomato puree, sugar, bay leaf, pimenton and cayenne. Raise the heat to medium and cook until the mixture reduces by a quarter and becomes a deep red color (approximately 10 minutes).
10. 3. Remove from the heat, add the vinegar and season to taste with salt.

potatoes, potatoes, white vinegar, kosher salt, canola oil, garlic, garlic, egg, lemon juice, honey, kosher salt, olive oil, tomato sauce, tomatoes, olive oil, sugar, spanish sweet paprika, cayenne pepper, sherry vinegar

Taken from tastykitchen.com/recipes/sidedishes/patatas-bravas-with-garlic-aioli-and-tomato-sauce/ (may not work)