Start by peeling the golden Yukon potatoes. Cut them into bite-sized cubes, ensuring they are all roughly the same size for even cooking.
In a large pot, bring water to a boil and add a generous pinch of salt. Add the cubed potatoes and 1 teaspoon of baking soda. Boil for about 10 minutes, or until the potatoes are just tender but not falling apart. Drain them in a colander and let them cool for a few minutes.
In a large frying pan or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Make sure the oil is hot enough before adding the potatoes, as this will help achieve that desired crispiness.
Carefully add the boiled potatoes to the hot oil. Fry them for about 5-7 minutes, or until they are golden brown and crispy, turning occasionally with a spatula. Season with coarse salt and freshly cracked pepper to taste.
While the potatoes are frying, prepare the salsa bravas. Heat olive oil, then add crushed tomatoes, red wine vinegar, smoked paprika, cayenne pepper, and salt. Simmer for about 10-15 minutes until the sauce thickens.
Next, let’s whip up a simple aioli. In a bowl, combine mayonnaise, minced garlic, lemon juice, salt, and pepper. Mix well and adjust seasoning as needed.
Once the potatoes are crispy and golden, transfer them to a serving dish. Drizzle the warm salsa bravas over the potatoes and serve with a generous side of aioli. Enjoy your homemade Patatas Bravas!
