Patatas Bravas

Directions

• Place garlic on a cutting board; sprinkle with salt. Mash garlic with flat side of the knife blade, forming a smooth paste. Transfer to a small bowl. Whisk in mayonnaise, lemon juice and olive oil until smooth. Cover and refrigerate until serving.
• For bravas sauce, in a small saucepan, heat olive oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour and paprika until smooth; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir until thickened and flavors are blended, 6-8 minutes.
• Remove from heat; cool slightly. Remove and discard bay leaf. Puree sauce using an immersion blender. Or, cool slightly and puree sauce in a blender; return to pan and heat through. Keep warm.
• Cut potatoes into 1-1/2-in. cubes; soak in cold water for 30 minutes. Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 250°. Fry potatoes until tender, 8-10 minutes. Remove with a slotted spoon; drain on paper towels and cool completely.
• Increase heat of oil to 375°. Fry potatoes again until crisp and golden brown, 3-4 minutes, turning frequently. Drain on paper towels; sprinkle with salt. Serve with bravas sauce and aioli.