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Patatas Bravas

4 servings
1 hour

Ingredients

  • 2 1/2 pounds yukon gold potatoes, cut into 3/4 inch pieces
  • 1/2 teaspoon baking soda
  • 1/4 cup and 2 tablespoons olive oil
  • salt and pepper
  • 28 ounces crushed tomatoes
  • 4 garlic cloves
  • 1 sweet or yellow onion diced
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 2 to 3 dashes hot sauce
  • 1/4 cup good quality mayonnaise
  • 1 teaspoon lemon juice

Instructions

  1. Preheat oven to 500 °F, and place a baking sheet inside.
  2. Add baking soda and salt to a pot of water. When boiling, add potatoes. Boil for 1 minute, then drain in a colander.
  3. Return potatoes to pot and stir for 30 seconds, then add 1/4 cup olive oil, salt and pepper, stir to make sure potatoes are fully coated.
  4. Remove hot baking sheet from oven and arrange potatoes on it in a single layer. Bake for 15 minutes.
  5. Remove sheet from oven and use a spatula to flip the potatoes, then return to oven for another 15-25 minutes, or until golden and crispy. Set potatoes aside.
  6. For the salsa brava, heat olive oil in a pan over medium heat. Add onion and sauté for about 8 minutes. Add garlic and stir for 30 seconds. Add tomatoes, salt, paprika, cayenne pepper and hot sauce. Stir and bring to a simmer.
  7. Reduce heat and simmer on low for about 20 minutes, stirring occasionally.
  8. For the garlic aioli, stir mayonnaise, lemon juice and garlic together. Add salt and pepper if desired.
  9. Drizzle the salsa brava and the garlic aioli over the potatoes, and serve.