Patatas Bravas (Crispy Spanish Potatoes)

Steps

1. Bring a medium saucepan of water to a boil. Line a large baking sheet with paper towels and set aside.
2. Add the baking soda to the boiling water, then carefully add the potatoes. Boil for 1 to 2 minutes, no longer.
3. Drain the potatoes well in a colander.
4. Transfer the potatoes to a large sheet pan and season well with kosher salt, tossing to distribute evenly. Spread in a single layer.
5. Cool the potatoes completely, either at room temperature or in the fridge; they can be left overnight if needed.
6. Heat 1 cup of oil in a medium skillet over medium-high heat until bubbling. Test with one potato piece to confirm the oil is hot enough.
7. Add the remaining potatoes in batches, spreading them out. Flip occasionally with tongs or a slotted spoon, coating them in oil, until golden brown on all sides, about 20 to 25 minutes.
8. While the potatoes cook, prepare the bravas sauce if not made ahead.
9. Use a slotted spoon to transfer the fried potatoes to the paper towel-lined baking sheet to drain. Season immediately with another pinch of kosher salt.
10. Drizzle with bravas sauce and aioli, if using. Serve immediately with remaining bravas sauce on the side.