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Garlic Potatoes (Patatas al ajillo)

Serve these as a tapa or as a side dish with meat or fish. Be sure to use thin-skinned potatoes or the final texture will not be the same. Adapted from a recipe by Daniel Olivella. From Spain and The World Table, The Culinary Institute of America. Serves 8

6 medium thin-skinned white potatoes, scrubbed and cut into 1" (2.5 cm) cubes
4 teaspoons salt, divided use
3 tablespoons sunflower or canola oil
½ cup finely sliced garlic
6 tablespoons extra virgin olive oil
¾ teaspoon crushed red pepper
2 tablespoons chopped flat-leaf parsley
¾ teaspoon freshly ground black pepper
8 cups canola oil, or enough to fill the pan
3 inches (7 cm) deep

1. Place the potatoes, 6 quarts (6 liters) of cold water, and 2 teaspoons of salt in an large saucepan. Bring to a boil over high heat, reduce the heat to medium low, and simmer for 12 to 15 minutes, or until about half cooked—just tender but still very firm.

2. Heat the sunflower or canola oil over medium heat in a medium sauté pan and add the garlic. Cook the garlic, stirring, until it just begins to brown, 2 to 3 minutes. Remove from the heat and immediately add the olive oil, red pepper, parsley, pepper, and 1½ teaspoons of the salt. Stir together and keep in a warm oven or on very low heat, taking care not to cook the garlic any further.

3. Heat 3 inches (7 cm) of oil over medium-high heat in a deep, medium-size skillet to 350°F (175°C). Fry the potatoes until golden brown and crisp, 13 to 15 minutes. Remove from the heat, drain on a rack, then place in a mixing bowl. Stir in the remaining ½ teaspoon salt. Finally, add the garlic sauce and gently toss together. Serve immediately.

Spicy Fried Potatoes with Allioli

These classic spicy fried potatoes with allioli, or Spanish garlic mayonnaise, make a delicious, rich hot tapa. They can also be served as a side dish with grilled meat or fish. Adapted from a recipe by Chefa González-Dopeso. From Spain and The World Table, The Culinary Institute of America. Serves 8

For the potatoes
7 Yukon gold or Russet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
1 quart (1 liter) water
¼ teaspoon saffron threads
1 teaspoon salt
For the pimentón oil
¼ cup extra virgin olive oil
2 teaspoons Spanish sweet paprika
1 teaspoon cayenne
For the allioli
2 medium garlic cloves
1½ teaspoons salt, divided use
1 large egg
1½ cups extra virgin olive oil
½ teaspoon lemon juice
1 teaspoon saffron water from the potatoes
¼ teaspoon freshly ground black pepper
4 cups extra virgin olive oil, for frying, or enough to fill
the pan 3 inches (8 cm) deep

1. Place the potatoes and water in a medium saucepan and bring to a boil over high heat. Add the saffron and salt, reduce the heat to medium, cover partially, and boil gently until the potatoes are barely tender, about 10 minutes. Remove 1 teaspoon of the cooking water to add to the allioli, and drain the potatoes. Return to the pot, cover tightly, and allow the potatoes to steam for 5 minutes, until dry. Spread the potatoes out on a baking sheet to cool before frying.

2. Make the pimentón oil. Heat the olive oil in a small frying pan over low heat and add the paprika and cayenne. Just when the paprika looks like it is about to sizzle, after 20 to 30 seconds, remove it from the heat and allow the oil to infuse while you make the allioli, or about 10 minutes.

3. Make the allioli. Mash the garlic and ½ teaspoon of salt together in a medium mortar and pestle or on a cutting board. Combine the garlic with the egg in a food processor fitted with the steel blade and turn on the machine. Slowly drizzle in the oil to make a thick mayonnaise, about 2 minutes. Add the lemon juice and 1 teaspoon
of saffron water from the potatoes and blend well. Taste and adjust the seasoning with the salt and pepper.

4. Heat 3 inches (8 cm) of the olive oil in a large, wide, heavy skillet over high heat to 325°F (160°C). Add the potatoes and fry until golden, 10 to 15 minutes. Remove from the heat with a slotted spoon or a spider and drain on paper towels. Serve ¹⁄³ cup of the potatoes with a drizzling of 1½ teaspoons of the pimentón oil and 3 tablespoons of the allioli.