Name: Fried Potatoes with Tomato-Chipotle Sauce and Aioli
Yield: Serves 4
Ingredients: 1/4 teaspoon fennel seeds; 2 tablespoons olive oil; 1/2 medium onion, finely chopped; Kosher salt; 2 chipotle chiles; 1 large pasilla, New Mexico, or guajillo chile, seeds removed; 3 garlic cloves, finely chopped; 1/2 teaspoon ground coriander; 1 (28-ounce) can whole peeled tomatoes; 1 1/2 pounds russet potatoes, scrubbed, cut into 1-inch pieces; Kosher salt; 1 large egg yolk; 1 garlic clove, finely grated; 1 teaspoon red wine vinegar; 3/4 cup grapeseed oil; Vegetable oil (for frying; about 8 cups); 3/4 teaspoon paprika; 1/4 teaspoon ground cumin; A spice mill or mortar and pestle; a deep-fry thermometer

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Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski

Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.

Recipe notes

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