Papas Bravas

Ingredients

For the Chimichurri

• 2 cups chopped Italian parsley
• 4 cloves garlic, smashed and peeled
• 1/2 cup extra virgin olive oil
• 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon sea salt

For the Aïoli

• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon chopped Italian parsley
• 1 teaspoon smoked paprika
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly cracked black pepper

For the Potatoes

• 3 medium russet potatoes (about 1 pound)
• 2 tablespoons olive oil, plus 2 cups for frying
• 1 teaspoon sea salt, divided

Directions

1. For the chimichurri: Combine the parsley, garlic, olive oil, lemon juice, pepper flakes, and salt in a blender and blend until smooth. Refrigerate until ready to use.
2. For the aïoli: In a medium bowl, whisk together the mayonnaise, garlic, lemon juice, parsley, paprika, salt, and pepper. Refrigerate until ready to use.
3. For the potatoes: Preheat the oven to 450℉. Carefully pierce the skin of the potatoes with the tip of knife in about 10 places. Place the potatoes in a cast-iron skillet or on a rimmed baking sheet and drizzle with 2 tablespoons olive oil and 1/2 teaspoon salt. Bake the potatoes, flipping them halfway through, until almost tender, about 30 minutes. Remove from the oven and cool slightly.
4. To a straight-sided skillet, add the remaining 2 cups olive oil and heat over medium heat. When the potatoes are cool enough to handle, cut them into 2-inch pieces. Irregular cubes work great here. When the oil is hot enough that the tip of a potato sizzles when dipped in, fry the potatoes in batches, stirring often, until golden brown and crispy, 5 to 6 minutes per batch. Use a slotted spoon to transfer the potatoes to a plate lined with a paper towel to drain. Repeat with the remaining potatoes. While hot, sprinkle the fried potatoes with the remaining 1/2 teaspoon salt. Pile the potatoes in a bowl and drizzle with the aïoli and chimichurri.