Ingredients:

Brined and Blanched Bravas

• 50 pounds Idaho® Russet Potatoes
• 10 kilograms water
• 150 grams salt
• 100 grams glucose syrup
• 25 grams baking soda
• High-temperature frying oil, as needed

Allioli

• 640 grams garlic cloves, peeled, for blanching
• 80 grams garlic cloves, peeled, raw
• 40 whole eggs (2240 grams)
• 3 pinches kosher salt, plus more as needed to taste
• 3500 grams canola oil
• 3500 grams Arbequina extra-virgin olive oil

 Brava Base

• 1000 grams canola oil
• 560 grams sherry vinegar
• 320 grams garlic, minced
• 900 grams tomato paste
• 1200 grams granulated sugar
• 12,800 grams whole plum tomatoes, canned with juices (do not strain)
• 160 grams sweet pimentón
• 70 grams cayenne pepper
• Kosher salt, to taste

 Brava Sauce

• 750 grams Allioli (see recipe)
• 200 grams Brava Base (see recipe)
• Salt, to taste

  Assembly for 1 Plating

• 266 grams Brined and Blanched Bravas (see recipe)
• Kosher salt, to taste
• 40 grams Brava Base (see recipe)
• 40 grams Brava Sauce (see recipe)
• Sweet pimentón, as needed for garnish

Directions:

Brined and Blanched Bravas

1. Peel the potatoes, cut into large dice (3/4-inch cubes) and place in a large container of cold or room-temperature water.
2. Make a brine by whisking the water, salt, glucose syrup and baking soda together until dissolved. Divide the potatoes into Cryovac® bags and seal with the brine. Let sit until the combi/steamer oven is preheated.
3. Preheat combi/steamer oven to 100 percent steam and 194°F. Lay bags in perforated pans and steam in oven until potatoes are tender, about 25 minutes. Remove potatoes from bags.
4. Blanch the potatoes in oil in a deep fryer set at 300°F: Fry in batches for 5 to 7 minutes each. Lay out in single layers on sheet pans, cool in the walk-in and then freeze in single layers so potatoes don’t clump together (once frozen, potatoes can be stacked on top of each other).

Allioli

1. To blanch 640 grams of the garlic, crush each clove and add to a pot of cold water; bring to a boil, then strain out the garlic. Drain, rinse pot, fill with cold water, add garlic and bring to a boil again. Remove after second boil and allow garlic to cool. 
2. In a small food processor, combine the blanched garlic and the raw garlic with the eggs and 3 pinches of salt. Blend until the eggs begin to look paler and increase in volume, about 1 minute. 
3. Transfer mixture to a large food processor. Combine the canola oil and olive oil in a separate container. With the motor running, slowly add the oil mixture. You must add the oil slowly until there is little oil left so that the allioli gets thick. Pass through a tamis, taste and correct seasoning. Recipe yields 9960 grams.

Brava Base

1. In a large pot, heat the canola oil. Add the vinegar and garlic and cook for 1 minute.
2.  Add the tomato paste, sugar and tomatoes and reduce slowly over medium heat until proper consistency is reached, about 3 hours (mixture should be thickened, and when stirred, the spoon should leave a trail). When almost finished, add the pimentón and cayenne. 
3. Blend in a blender until smooth, adding salt to taste. Pass through a tamis and reserve. 

Brava Sauce

1. Whisk ingredients together until thoroughly combined. Taste and add salt if necessary.

Assembly

1. Preheat deep fryer to 375°F. Fry 266 grams (about 1 pint) of Brined and Blanched Bravas until potatoes are dark golden brown and hard and crispy on the outside, about 3 minutes. Toss with kosher salt.
2. On the bottom of a plate, put half of the Brava Base and top with half of the Brava Sauce (20 grams of each sauce). Top with potatoes and drizzle with the remaining Brava Base and Brava Sauce. Drizzle with Allioli. Garnish with a generous sprinkle of pimentón.