Chef John’s Patatas Bravas

Ingredients

• 2  bay leaves 
• 1 pinch cayenne pepper to taste
• 1 clove garlic minced to taste
• 0.5 teaspoon ground chipotle peppers 
• 1 teaspoon ground cumin 
• 0.5 teaspoon ground pepper black
• 1 cup mayonnaise 
• 0.5 teaspoon paprika 
• 2 pounds russet potatoes peeled cut into 1-inch cubes
• 1 tablespoon salt 
• 1 tablespoon sherry vinegar to taste
• 1 teaspoon paprika smoked
• 1 teaspoon tomato paste 
• 2 cups vegetable oil for frying
• 2 quarts water cold

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• knife
• wire rack
• mortar and pestle
• dutch oven

Directions

1. Combine garlic, 1/2 teaspoon smoked paprika, and a pinch of salt in a mortar and pestle or food processor; process until smooth.
2. Mix in mayonnaise, sherry vinegar, tomato paste, 1/4 teaspoon chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate dipping sauce.
3. Mix 1 tablespoon salt, black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon chipotle chile powder together in a small bowl. Set spice blend aside.
4. Pour water into a large saucepan and stir 1 tablespoon salt, 1 teaspoon smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
5. Stir potatoes into water-paprika mixture, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube.
6. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.
7. Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C).
8. Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes.
9. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend and serve with dipping sauce.