Fried Potatoes with Tomato-Chipotle Sauce and Aïoli
Fried Potatoes with Tomato-Chipotle Sauce and Aïoli is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Grind fennel seeds in spice mill or mortar and pestle; set aside.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionGrind 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.
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.
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.
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.
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.
Toss potatoes, paprika, and cumin in a large bowl; season with salt.
Serve potatoes with tomato sauce and aioli.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.