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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.)

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