Ingredients

• 2 lb russet potatoes cut into 1" cubes
• 2 tbsp distilled white vinegar
• 2 tbsp hot smoked
• Spanish paprika
• 2 tsp dijon mustard
• 2 tsp lemon juice,
• 2 egg yolks
• 4 cloves garlic, grated
• ½ cup canola oil
• ½ cup extra-virgin olive oil
• 3 cups canola oil for frying
• 2 scallions, chopped
• Kosher salt
• Black pepper

Directions

1. Place potatoes in a medium saucepan and cover with 2 quarts water. Add vinegar and 2 tbsp salt, bring to a boil over high heat. Cook until potatoes are tender, about 7 mins. Drain and set aside.
2. Meanwhile, combine egg yolks, mustard, lemon juice, garlic and 2 tsp water in food processor. Run processor for about 5 sec. Scrape down sides of bowl. With processor on, slowly add canola oil in a steady stream, stopping to scrape down sides as necessary. Sauce should thicken. Transfer sauce to a large bowl set on a folded tea towel. Whisking constantly, slowly add olive oil. Season to taste with salt, lemon juice, black pepper and half the paprika. Set aside.
3. Heat oil in a 12-inch non-stick or cast iron pan over medium-high. Add potatoes and cook, flipping the potatoes occasionally until golden and crisp, about 5 mins. Remove from heat. Using a slotted spoon, transfer potatoes to a bowl lined with paper towels. Season to taste with salt and pepper. Place potatoes in a serving bowl, drizzle with aioli, sprinkle with remaining paprika and garnish with scallions (optional), then serve with extra aioli on the side.