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Preparation Time: 45 minutes
Cooking time: 25 minutes
Serves: 6

If served as six portions, provides 452 cals, 47g fat (of which 5g saturates), 2g sugar and 0.6g salt per portion.

Ingredients

For the garlic aioli:

- 2 garlic cloves, minced
- ¼ tsp salt
- ½ cup mayonnaise
- 1 tbsp lemon juice
- 1 tbsp olive oil

For the bravas sauce:

- 2 tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tbsp all-purpose flour
- 2 tsp sweet smoked paprika
- 1 tsp hot smoked paprika
- 1 cup chicken broth
- 1 bay leaf

For the potatoes:

- 1½lb (24oz) russet potatoes, peeled
- Oil for deep-fat frying
- ¾ tsp salt

Method

1. 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.

2. 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.

3. 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.

4. Cut potatoes into 1½in 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 120°C. Fry potatoes until tender, 8 - 10 minutes. Remove with a slotted spoon; drain on paper towels and cool completely.

5. Increase heat of oil to 190°C. 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.