1. To make the sauce: Cut each tomato in half, grate on a box grater to make a tomato puree; discard the skin and core. Heat the oil on medium-high. Add tomato puree, followed by sugar, bay leaf, pimento, cayenne, vinegar, salt and pepper. Reduce heat to a simmer and reduce by half. Remove bay leaf, puree in a blender or processor, and cool to room temperature. 

  2. To make the aioli: Smash the garlic cloves with a pinch of kosher salt until it becomes a creamy paste (see suggestions).

    Add egg yolk. Stir with a whisk while slowly adding oil in a thin stream until the mixture emulsifies.  

  3. To make the potatoes: Peel and cut the potatoes into half-moons or wedges. Rinse in cold water to remove excess starch. Heat oil to 275 degrees (approx. medium-low to medium). Fry potatoes until tender. Raise heat to 350 degrees (approx. medium to medium-high) and cook until brown. Drain and season with salt.

  4. To serve: Top potatoes with both sauces and chopped parsley. 

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