Patatas Bravas with Smoked Paprika Aioli

Boil the potatoes: Place the cubed potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for about 5-7 minutes, until slightly softened but still holding their shape. Drain well and let them steam dry for a few minutes.

First Fry: Heat olive oil in a large pot or deep fryer to 325°F (160°C). Fry the potatoes in batches for about 5-7 minutes, until lightly golden. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain. Let cool completely.

Second Fry: Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain.

Make the Smoked Paprika Aioli: In a small bowl, whisk together the mayonnaise, minced garlic, smoked paprika, lemon juice, salt, pepper, and cayenne pepper (if using). Taste and adjust seasonings as needed.

Assemble and Serve: Place the crispy fried potatoes on a serving plate. Drizzle generously with the smoked paprika aioli. Garnish with chopped fresh parsley. Serve immediately.