Fried Potatoes with Tomato-Chipotle Sauce and Aïoli

Name: Fried Potatoes with Tomato-Chipotle Sauce and Aïoli
Prep time: 1 h 10 min
Cook time: 1 h 30 min
Total time: 2 h 40 min
Yield: 6 servings
Cuisine: American
Ingredients: ¼ teaspoon fennel seeds; 2 tablespoons olive oil; ½ medium onion; 1 to taste Kosher salt; 2 whole chipotle chiles; 1 whole dried chile; 3 cloves garlic; ½ teaspoon ground coriander; 1 can whole peeled tomatoes; 1½ pounds russet potatoes; 1 to taste Kosher salt; 1 whole egg yolk; 1 clove garlic; 1 teaspoon red wine vinegar; ¾ cup grapeseed oil; 8 cups vegetable oil; ¾ teaspoon paprika; ¼ teaspoon ground cumin; 1 piece equipment

Crispy double-fried potatoes served with a rich, spicy tomato-chipotle sauce and homemade garlic aïoli. This restaurant-quality dish combines the warmth of Mexican chilies with the comfort of perfectly fried potatoes.

6 servings

3 hr 10 min

Published October 4, 2025

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Ingredients

•¼ teaspoon fennel seeds
•2 tablespoons olive oil
•½ medium onion
•1 to taste Kosher salt
•2 whole chipotle chiles
•1 whole dried chile
•3 cloves garlic
•½ teaspoon ground coriander
•1 can whole peeled tomatoes
•1½ pounds russet potatoes
•1 to taste Kosher salt
•1 whole egg yolk
•1 clove garlic
•1 teaspoon red wine vinegar
•¾ cup grapeseed oil
•8 cups vegetable oil
•¾ teaspoon paprika
•¼ teaspoon ground cumin
•1 piece equipment

Cooking Instructions

1.
Grind fennel seeds in spice mill or mortar and pestle; set aside. Heat oil in a large skillet over medium. Add onion, season with salt, and cook, stirring often, until golden and soft, 8-10 minutes. Add chiles, garlic, coriander, and reserved fennel and cook, stirring, 1 minute. Add tomatoes, crushing with your hands as you go, and juices; reduce heat and gently simmer, stirring occasionally at first and more frequently as sauce thickens, until sauce is thickened and jammy, 50-60 minutes. Let cool; discard chiles. Pulse sauce in a food processor to a coarse purée.
60 min
2.
While tomato sauce is cooking, rinse potatoes in a colander under cold water until water runs clear. Transfer to a large pot and pour in cold water to cover by 1". Season with salt and bring to a gentle simmer; cook until potatoes are just tender, 20-25 minutes. Drain and transfer potatoes to a kitchen towel-lined rimmed baking sheet. Chill (uncovered) until cold, about 1 hour.
85 min
3.
Meanwhile, whisk egg yolk, garlic, and vinegar in a small bowl to combine. Whisking constantly, gradually drizzle in grapeseed oil and continue to whisk until aioli is thickened and emulsified. Season with salt; stir in 1 tsp. water.
10 min
4.
Fit a large pot with thermometer and pour in vegetable oil to measure 3". Heat over medium-high until thermometer registers 325°F. Working in batches, fry potatoes until skins begin to slightly bubble around edges but do not brown, about 2 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain.
15 min
5.
Reheat oil until thermometer registers 375°F. Working in batches, refry potatoes until golden brown and very crisp, about 3 minutes per batch. Transfer to fresh paper towels to drain.
15 min
6.
Toss potatoes, paprika, and cumin in a large bowl; season with salt. Serve potatoes with tomato sauce and aioli.
5 min
7.
Tomato sauce can be made 4 days ahead; cover and chill. Bring to room temperature before serving.
8.
Potatoes can be blanched 1 day ahead. Let cool; cover and chill.

Ingredients

•¼ teaspoon fennel seeds

•2 tablespoons olive oil

•½ medium onion

•1 to taste Kosher salt

•2 whole chipotle chiles

•1 whole dried chile

•3 cloves garlic

•½ teaspoon ground coriander

•1 can whole peeled tomatoes

•1½ pounds russet potatoes

•1 to taste Kosher salt

•1 whole egg yolk

•1 clove garlic

•1 teaspoon red wine vinegar

•¾ cup grapeseed oil

•8 cups vegetable oil

•¾ teaspoon paprika

•¼ teaspoon ground cumin

•1 piece equipment

Cooking Instructions

Grind fennel seeds in spice mill or mortar and pestle; set aside. Heat oil in a large skillet over medium. Add onion, season with salt, and cook, stirring often, until golden and soft, 8-10 minutes. Add chiles, garlic, coriander, and reserved fennel and cook, stirring, 1 minute. Add tomatoes, crushing with your hands as you go, and juices; reduce heat and gently simmer, stirring occasionally at first and more frequently as sauce thickens, until sauce is thickened and jammy, 50-60 minutes. Let cool; discard chiles. Pulse sauce in a food processor to a coarse purée.

60 min

While tomato sauce is cooking, rinse potatoes in a colander under cold water until water runs clear. Transfer to a large pot and pour in cold water to cover by 1". Season with salt and bring to a gentle simmer; cook until potatoes are just tender, 20-25 minutes. Drain and transfer potatoes to a kitchen towel-lined rimmed baking sheet. Chill (uncovered) until cold, about 1 hour.

85 min

Meanwhile, whisk egg yolk, garlic, and vinegar in a small bowl to combine. Whisking constantly, gradually drizzle in grapeseed oil and continue to whisk until aioli is thickened and emulsified. Season with salt; stir in 1 tsp. water.

10 min

Fit a large pot with thermometer and pour in vegetable oil to measure 3". Heat over medium-high until thermometer registers 325°F. Working in batches, fry potatoes until skins begin to slightly bubble around edges but do not brown, about 2 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain.

15 min

Reheat oil until thermometer registers 375°F. Working in batches, refry potatoes until golden brown and very crisp, about 3 minutes per batch. Transfer to fresh paper towels to drain.

15 min

Toss potatoes, paprika, and cumin in a large bowl; season with salt. Serve potatoes with tomato sauce and aioli.

5 min

Tomato sauce can be made 4 days ahead; cover and chill. Bring to room temperature before serving.

Potatoes can be blanched 1 day ahead. Let cool; cover and chill.