Food & Cooking Recipes Appetizers Finger Food Recipes Olive-Oil-Fried Potatoes with Aioli Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Website Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on February 17, 2020 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 15 mins Total Time: 1 hrs 20 mins Servings: 4 Dip these fried potato wedges into garlicky aioli for an easy-to-share appetizer inspired by the Spanish tapas dish patatas bravas. Parboiling the sliced-up spuds and letting them dry on a baking sheet before frying in olive oil guarantees a creamy center and crunchy shell. Ingredients 2 pounds russet potatoes (4 medium), scrubbed and cut into 1-inch-thick wedges 2 fresh or dried bay leaves 1 tablespoon whole cloves 1 head garlic, halved crosswise Kosher salt Extra-virgin olive oil, for frying (about 4 cups) Test Kitchen's Favorite Aioli, for serving Directions Place potatoes in a large pot with 2 quarts water. Add bay leaves, cloves, garlic, and 2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are just tender, 4 to 5 minutes. Drain, then spread out potatoes on a rimmed baking sheet lined with paper towels until dry, at least 30 minutes and up to 1 hour. Fill a heavy medium pot about halfway with oil; heat over medium until a thermometer registers 350°F. Working in batches, add potatoes and fry, stirring occasionally, until golden and crisp, 10 to 12 minutes a batch. (Return oil to 350°F between batches.) Transfer potatoes to a wire rack set inside a rimmed baking sheet; season with salt. Serve with aioli. Cook's Notes Drying out the potatoes on a baking sheet for at least 30 minutes before frying makes them extra-crispy. Use that time to make the aioli.Leftover frying oil can be cooled completely, strained through a fine-mesh sieve lined with cheesecloth, and saved for another use. Cook's Notes Fill a heavy medium pot about halfway with oil; heat over medium until a thermometer registers 350°F. Working in batches, add potatoes and fry, stirring occasionally, until golden and crisp, 10 to 12 minutes a batch. (Return oil to 350° between batches.) Cook's Notes Transfer to a wire rack set inside a rimmed baking sheet; season with salt. Serve with aioli. (Oil can be allowed to cool completely, strained through a fine-mesh sieve lined with cheesecloth, and saved for another use.) Rate it Print