Spanish Patatas Bravaswith Smoked Paprika

Parboil the potatoes in water with 1 tsp baking soda for 2 minutes, then drain well.

Transfer the potatoes to a sheet pan, season with salt, and refrigerate overnight.

The next day, fry the potatoes in extra‑virgin olive oil, working in batches if needed, until golden brown on all sides, about 15‑20 minutes.

While the potatoes are frying, heat 0.25 cup extra‑virgin olive oil in a pan and fry the sliced garlic until golden brown to infuse the oil.

Remove the garlic, then add tomato paste, smoked paprika, crushed red pepper, a slurry made from cornstarch and water, and broth.

Whisk the sauce until smooth and slightly thickened; it will continue to thicken as it cools.

For the aioli, whisk together mayonnaise, minced garlic, lemon juice, and 0.5 tsp salt until smooth.

Transfer the aioli to a squeeze bottle for easy topping.

Drain the finished potatoes, place them in a serving bowl, and top generously with the garlic aioli and bravas sauce.