Patatas Bravas con Alioli (Fried Potatoes with Bravas Sauce)

• 500 g Russet potato
• 2 tsp Fine sea salt
• 700 ml Sunflower oil
• 200 ml Olive oil
• 3 cloves Garlic
• 1 Egg yolk
• 400 g Canned tomatoes
• 2 tsp Smoked paprika
• ½ tsp Chili flakes
• 2 tsp Sherry vinegar
• ¼ tsp Black pepper
• 2 liters Water

1. Peel the potatoes and cut into roughly 2.5 cm chunks. Put them in a large pot with the water and 1 tsp of the fine sea salt, then bring to the boil. Simmer for 6 to 8 minutes until the edges are just tender but the centres still feel firm.
2. Drain well and leave the potatoes in the colander for 5 minutes to steam-dry. Meanwhile, pour the sunflower oil into a deep, heavy pot and heat to 170°C (340°F).
3. Fry the potatoes in batches for 6 to 8 minutes until pale golden and cooked through, keeping the oil close to 170°C (340°F). Lift out with a slotted spoon and set aside while you finish the sauce and alioli. Keep the oil on the hob for a final crisping fry later.
4. For the bravas sauce, finely grate 1 clove of the garlic into a saucepan. Add the canned tomatoes, smoked paprika, chilli flakes, sherry vinegar, black pepper and the remaining 1 tsp fine sea salt. Simmer gently for 10 to 12 minutes, stirring, until thick enough to spoon.
5. For the alioli, finely grate the remaining 2 garlic cloves into a mixing bowl and whisk in the egg yolk. Very slowly whisk in 180 ml of the olive oil, starting drop by drop, until thick and glossy. If it becomes too thick to whisk, loosen with 1 to 2 tsp water from the measured water.
6. Increase the sunflower oil temperature to 190°C (375°F). Fry the potatoes again for 2 to 3 minutes until deeply golden and crisp, then drain well. Pile onto a serving plate, spoon over the bravas sauce, and finish with dollops of alioli and a drizzle of the remaining olive oil.

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