Patatas Bravas with Spicy Aioli

Peel the russet potatoes. Cut them in half lengthwise, then cut each half into three pieces. Cut these pieces crosswise into 1-inch cubes. Keep the potatoes in cold water until ready to use.

Bring a pot of water to a boil. Add salt, smoked paprika, cumin, and two bay leaves. Simmer for 10 minutes to infuse the flavors.

Drain the potatoes and add them to the simmering seasoned water. Boil for 4-5 minutes, until they are almost tender but still hold their shape. They should be about 90% cooked.

Using a spider strainer, remove the potatoes from the water and place them on a wire rack set over a baking sheet. Let them air dry until completely cooled and dry to the touch. This step is crucial for achieving crispy results.

In a mortar and pestle, combine the sliced garlic, a pinch of salt, smoked paprika, and chipotle powder. Crush into a paste.

Add mayonnaise, sherry vinegar, and tomato paste to the mortar. Stir in cayenne pepper. Mix until well combined. Taste and adjust seasonings as needed.

Cover the aioli and refrigerate until ready to serve.

Heat about 1.5 inches of vegetable oil in a cast iron skillet over high heat until it reaches about 350°F (175°C). A small piece of potato should sizzle vigorously when dropped in.

Carefully add the dried potato cubes to the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for 5-6 minutes, or until golden brown and crispy.

Remove the fried potatoes with a spider strainer and drain them on paper towels. Immediately toss them in a bowl with salt, black pepper, smoked paprika, and chipotle powder.

Arrange the seasoned potatoes on a serving plate. Dollop generously with the spicy aioli and garnish with fresh chopped parsley. Insert toothpicks for easy serving.