Patatas Bravas: Spicy Spanish Potatoes

**Prepare the Brava Sauce:** Heat a tablespoon of olive oil in a frying pan over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

Stir in the smoked paprika, sweet paprika, and cayenne pepper. Cook for 30 seconds to bloom the spices.

Add the tomato paste and cook for 1 minute, stirring constantly.

Pour in the crushed tomatoes, chicken or vegetable broth, and sherry vinegar. Season with salt and pepper to taste.

Bring the sauce to a simmer and cook for 20-25 minutes, or until the sauce has thickened. Blend the sauce with an immersion blender or in a regular blender until smooth. Set aside.

**Prepare the Aioli:** In a small bowl, whisk together the mayonnaise, minced garlic, and lemon juice. Season with salt and pepper to taste. Set aside.

**Fry the Potatoes:** Heat the olive oil in a large pot or deep fryer to 350°F (175°C).

Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes per batch. Be careful not to overcrowd the pot.

Remove the potatoes with a slotted spoon and drain on paper towels. Season with salt immediately.

**Assemble and Serve:** Arrange the fried potatoes on a serving plate. Spoon the brava sauce generously over the potatoes, and then drizzle with the aioli. Serve immediately.