Tapas: Crispy Potatoes with sauces for dipping

Crispy Potatoes with Aioli and Spicy Tomato Sauce
A classic Spanish Tapas, these golden fried potatoes are served with two perfect dipping sauces: a fiery tomato sauce and a garlicky aioli.Ingredients

Tomato Sauce
2 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper
One 14-ounce can whole tomatoes with juices, chopped
Salt

Aioli
1 garlic clove, halved
2 teaspoons fresh lemon juice
1 large egg yolk, at room temperature (if you are afraid to add raw egg, you can
substitute with a full Tbsp of Mayonnaise, such as Hellman's)
1/2 cup plus 2 tablespoons extra-virgin olive oil
salt



Potatoes Extra-virgin olive oil, for frying
2 pounds baking potatoes, peeled and cut into 1-inch cubes
Salt

(Tip: If you want a no-fry alternative then sprinkle red potatoes with salt and olive oil and roast in a hot oven until the potatoes turn golden brown. Check periodically to see when its time to flip)Directions Make Ahead The tomato sauce and aioli can be refrigerated overnight. Bring to room temperature before serving.


MAKE THE TOMATO SAUCE:
In a medium skillet, heat the olive oil. Add the crushed red pepper and cook over moderately high heat until fragrant, about 30 seconds. Add the tomatoes and their juices and boil until the sauce is reduced to 3/4 cup, about 5 minutes. Season with salt and transfer to a serving bowl.

MAKE THE AIOLI:
Set a small bowl over a damp dishcloth to prevent it from sliding. In a mortar, pound the garlic to a paste. Transfer the paste to the bowl. Add the egg yolk and 1 teaspoon of the lemon juice and whisk to combine. Gradually add half of the olive oil in a thin stream, whisking until the aioli is very thick. Whisk in the remaining 1 teaspoon of lemon juice. Add the remaining olive oil in a thin stream, whisking until thick. Season the aioli with salt and transfer to serving bowl.

PREPARE THE POTATOES:
Set a rack over a large rimmed baking sheet. In a large, deep skillet, heat 1/4 inch of olive oil. Add the potatoes and fry over moderate heat, turning once, until just softened, about 7 minutes.

Increase the heat to high and cook, turning once, until golden and crisp, about 5 minutes. With a slotted spoon, transfer the potatoes to the rack to drain. Season the potatoes with salt.

Arrange the potatoes in the center of a platter. Place the sauces on either side and serve right away.

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Alternate sauce if you want to make Patatas Bravas (Spicy Potatoes)

In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.

Mix the potatoes with the sauce inmediately before serving to ensure that the potatoes retain their crispness. Garnish with chopped parsley and serve warm.

Wine Pairing:
I suggest La Crema, Pinot Noir.  Its fruity and bright.  Another good choice is a bottle of Tempranillo.