Fried Potatoes with Tomato-Chipotle Sauce and Aioli Recipe | Epicurious

Ingredients

• 1/4 teaspoon fennel seeds
• 2 tablespoons olive oil
• 1/2 medium onion, finely chopped
• Kosher salt
• 2 chipotle chiles
• 1 large pasilla, New Mexico, or guajillo chile, seeds removed
• 3 garlic cloves, finely chopped
• 1/2 teaspoon ground coriander
• 1 (28-ounce) can whole peeled tomatoes
• 1 1/2 pounds russet potatoes, scrubbed, cut into 1-inch pieces
• 1 large egg yolk
• 1 garlic clove, finely grated
• 1 teaspoon red wine vinegar
• 3/4 cup grapeseed oil
• Vegetable oil (for frying; about 8 cups)
• 3/4 teaspoon paprika
• 1/4 teaspoon ground cumin
• A spice mill or mortar and pestle; a deep-fry thermometer