Patatas Bravas · Joe Pantuso

Ingredients

• 2 pounds russet potatoes, cut into 1- to 3/4-inch cubes
• 2 tablespoons distilled white vinegar
• Kosher salt
• 2 egg yolks
• 2 teaspoons dijon mustard
• 2 teaspoons lemon juice, plus more to taste
• 3 medium cloves garlic, grated on a microplane (about 2 teaspoons)
• 1/2 cup canola oil
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper
• 3 cups peanut or canola oil for frying
• 2 teaspoons hot smoked paprika