Patatas Bravas - Spanish Fries

[Bob]

Spanish Fries
Patatas Bravas


2 pounds baking potatoes (russets are good) or red potatoes
oil for frying (olive oil is excellent, but a bit of a luxury)
1 cup mayonnaise
5 garlic cloves, peeled and crushed
Spanish paprika (smoked, if available)
cayenne, to taste
sea salt

Mix a cup of mayonnaise with smoked paprika (and a dash of cayenne if desired) and four or five crushed garlic cloves. Let sit an hour or two in the refrigerator.

Peel the potatoes (leave unpeeled if using red potatoes) and cut them into pieces about ½ inch to 3/4 inch square. Heat about an inch and a half of good quality oil in a skillet or a non-stick wok until it shimmers. If it begins to smoke, turn down the heat. About 360 is right. Add the potatoes in small batches and fry them until golden brown. Do not let the temperature of the oil drop too much when a batch of potatoes is added. Adjust the heat as needed.

Remove potatoes when golden brown and drain on several layers of paper towels. Sprinkle with sea salt and serve with the mayonnaise mixture as a dip.