Patatas Bravas with Garlic Aioli and Chorizo Jam

Ingredients

    Crispy Potatoes

1. Potatoes - 2 or 3 ( medium sized) 
2. Garlic cloves - 1 or 2
3. Oregano - 1 tsp
4. Cumin powder - 1 ½ tsp
5. Chilli powder - 1 ½ tsp
6. Pepper - ½ tsp
7. Salt - as required
8. Sunflower Oil - for frying

     Spicy Sauce

1. Nomad's Chorizo Jam - 3 tbsp
2. Tomatoes - 2 (medium)
3. Garlic - 2 or 3 cloves
4. Spring onion - 2 tbsp
5. Chilli flakes - 1 tsp
6. Chilli powder - 1 tsp
7. Oregano - 1 tsp
8. Olive oil - 1 tbsp

     Garlic Aioli 

1. Mayonnaise - ½ cup
2. Garlic - 2 cloves
3. Lemon juice - 1 tsp
4. Olive oil - 1 tbsp

Procedure

For the Crispy Potatoes

1. Peel the potatoes and cut them into 1 inch cubes and put them in cold water to get rid of the starch. 
2. Heat some water and season it with salt, 1 tsp chilli powder, 1 tsp cumin powder and 1 crushed garlic. 
3. Once it comes to a boil, add the potatoes to it and let it simmer until the potatoes are tender, but not fully cooked (you should be able to easily insert the tip of the knife into the center of the potato cube, but it shouldn't get mashed).
4. Drain the potatoes and spread them on the baking sheet to cool completely. 
5. Heat up the oil to 180°C ( 350 F) and fry the potatoes, stirring frequently until golden brown. Drain them on paper towels and let them cool slightly. 
6. Toss the warm fried potatoes in a spice blend of ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp pepper, some oregano and salt as required. 

For the Spicy Sauce

1. Saute garlic, chilli flakes in some olive oil and add the tomatoes. Cook till it softens. Add oregano and spring onion to it. 
2. Let this cool and blend it to a smooth paste. 
3. Cook the paste along with the chorizo jam and add the chilli powder for extra spice. 
4. Let the sauce thicken. 

For the Garlic Aioli

1. Whisk the mayonnaise along with olive oil and lemon juice. 
2. Add minced garlic to this and give it a good mix. 
3. Check the seasoning and add more if required.