Olive-Oil-Fried Potatoes with Aioli
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.
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.
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.)
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.)