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1
In a medium skillet, heat the olive oil.
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2
Add the crushed red pepper and cook over moderately high heat until fragrant, about 30 seconds.
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3
Add the tomatoes and their juices and boil until the sauce is reduced to 3/4 cup, about 5 minutes.
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4
Season with salt and transfer to a serving bowl.
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5
Set a small bowl over a damp dishcloth to prevent it from sliding.
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6
In a mortar, pound the garlic to a paste.
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7
Transfer the paste to the bowl.
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8
Add the egg yolk and 1 teaspoon of the lemon juice and whisk to combine.
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9
Gradually add half of the olive oil in a thin stream, whisking until the aioli is very thick.
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10
Whisk in the remaining 1 teaspoon of lemon juice.
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11
Add the remaining olive oil in a thin stream, whisking until thick.
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12
Season the aioli with salt and transfer to serving bowl.
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13
Set a rack over a large rimmed baking sheet.
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14
In a large, deep skillet, heat 1/4 inch of olive oil.
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15
Add the potatoes and fry over moderate heat, turning once, until just softened, about 7 minutes.
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16
Increase the heat to high and cook, turning once, until golden and crisp, about 5 minutes.
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17
With a slotted spoon, transfer the potatoes to the rack to drain.
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18
Season the potatoes with salt.
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19
Arrange the potatoes in the center of a platter.
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20
Place the sauces on either side and serve right away.
