Patatas Bravas

Prep Time: 5 minutes
Cook Time: 40 minutes
Ingredients for Potatoes:
- 2 pounds russet potatoes, washed and cut into 1/4 inch wide sticks
- 5 - 6 cups canola oil
- kosher salt
- 1/2 cup Sir Kensington's Ketchup
- 2 tablespoons honey
- 1 teaspoon smoked paprika
- 2 teaspoon lemon juice
- 2 tablespoons water
- kosher salt
- 1/2 cup Sir Kensington's Mayonnaise
- 2 cloves garlic
- zest and juice of 1/2 lemon
- 2 tablespoons water
- kosher salt
- chives, finely chopped, for garnish (optional)
- In a 5 quart Dutch Oven or sauce pot over medium heat place your canola oil and heat to 300⁰F. Arrange a cooling rack on top of a sheet tray next to your frying oil.
- Working in two batches, fry your potatoes for 6 - 7 minutes, stirring occasionally to prevent them from sticking together. Using a slotted spoon or spider remove to cooling rack, taking care to make sure they are spread out and not touching. This allows for a slight skin to develop before the second frying which equals crispy potatoes!
- Repeat until all of your potatoes have been fried.
- Turn your heat up to medium high to heat your oil to 400⁰F.
- Fry your potatoes a second time until they are golden brown and crispy, about 4 - 5 minutes. Use your slotted spoon or spatula to remove them to the cooking rack and immediately season generously with kosher salt.
- In a small saucepan, combine the Sir Kensington's Ketchup, honey, smoked paprika, lemon juice, and water. Cook over low heat (watch out for splatters!), stirring occasionally, until thickened slightly, about 10 minutes.
- Taste and season with kosher salt.
- Set aside to cool.
- On your cutting board, using your knife or hand, gently smash the garlic just until it splinters.
- Sprinkle the garlic with a pinch of salt and, using the spine of your knife, smash it until it turns into a paste.
- Add the garlic paste to a small bowl along with the Sir Kensington's Mayonnaise, zest and juice of 1/2 a lemon and the water. Stir to combine.
- Taste and season with kosher salt. Add more water as needed to reach a drizzly consistency.
- Place potatoes in a bowl and drizzle with the aioli.
- Add big drops of your smoky ketchup all over.
- Garnish with chopped chives, if using.
- Enjoy while it’s hot.

