Patatas Bravas (curate Style)

Peel 1.5 lb Yukon Gold potatoes and cut them into 1-inch cubes. Parboil in salted water for 5 minutes until slightly tender. Drain well and let them steam dry.

Heat 1 cup olive oil in a large skillet over medium-high heat. Fry the potatoes in batches until golden brown and crispy, about 8-10 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.

For the Brava Sauce: In a saucepan, sauté 2 cloves minced garlic and 1/4 diced onion in 2 tablespoons olive oil until softened. Add 1 teaspoon smoked paprika, 1/2 teaspoon sweet paprika, and 1/4 teaspoon cayenne pepper. Cook for 1 minute.

Stir in 1 (14-ounce) can crushed tomatoes and 1/4 cup chicken broth. Simmer for 15 minutes, stirring occasionally, until the sauce has thickened. Season with salt and pepper to taste. Puree the sauce with an immersion blender until smooth.

For the Alioli: In a bowl, whisk together 1/2 cup mayonnaise, 2 cloves minced garlic, 1 tablespoon lemon juice, and 2 tablespoons olive oil. Season with salt to taste.

To serve, arrange the fried potatoes on a plate. Drizzle generously with the brava sauce and dollop with alioli. Serve immediately.