Ingredients
2 garlic cloves, minced1/4 teaspoon salt1/2 cup mayonnaise1 tablespoon lemon juice1 tablespoon olive oilBRAVAS SAUCE:2 tablespoons olive oil1 small onion, chopped2 garlic cloves, minced1 tablespoon all-purpose flour2 teaspoons sweet smoked paprika1 teaspoon hot smoked paprika1 cup chicken broth1 bay leafPOTATOES:1-1/2 pounds russet potatoes, peeledOil for deep-fat frying3/4 teaspoon salt
Preparation
Place garlic on a cutting board; sprinkle with salt. Mash garlic with flat side of knife blade, forming a smooth paste. Transfer to a small bowl. Whisk in mayonnaise, lemon juice and oil until smooth. Cover; refrigerate until serving.
For bravas sauce, in a small saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour and paprika until smooth; gradually stir in broth. Add bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes.
Remove from heat; cool slightly. Remove and discard bay leaf. Puree sauce using an immersion blender. Or, cool slightly and puree sauce in a blender; return to pan and heat through. Keep warm.
Cut potatoes into 1-1/2-in. cubes; soak in cold water for 30 minutes. Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 250°. Fry potatoes until tender, 8-10 minutes. Remove with a slotted spoon; drain on paper towels and cool completely.
Increase heat of oil to 375°. Fry potatoes again until crisp and golden brown, 3-4 minutes, turning frequently. Drain on paper towels; sprinkle with salt. Serve with bravas sauce and aioli.
