Papas Bravas

Directions

1. For the chimichurri, combine all the ingredients in a blender and puree until smooth. Refrigerate until ready to use.

2. For the aioli, in a medium bowl, whisk together all of the ingredients. Refrigerate until ready to use. 

3. Preheat the oven to 450 degrees F.

4. Carefully pierce the skin of the potatoes with the tip of knife in about 10 places. Place the potatoes in a cast iron skillet or on a rimmed baking sheet and drizzle with 2 tablespoons olive oil and 1/2 teaspoon salt. Bake the potatoes, flipping them halfway through, until almost tender, about 30 minutes. Remove from the oven and cool slightly. 

5. To a straight sided skillet, add the olive oil and heat over medium heat. When the potatoes are cool enough to handle, cut them into 2-inch pieces. Irregular cubes work great here.

6. When the oil is hot enough to sizzle when the tip of a potato is dipped in, fry the potatoes in batches, stirring often, until golden brown and crispy, about 5 to 6 minutes. Using a slotted spoon remove to a paper towel lined plate. Repeat with the remaining potatoes.

7. While hot, sprinkle the fried potatoes with the remaining 1/2 teaspoon salt.  Pile the potatoes in a bowl and drizzle with the aioli and chimichurri.