PATATAS BRAVAS [BAKED]

PATATAS BRAVAS [baked] image

Number Of Ingredients 14

2 1/2 pounds yukon gold potatoes, cut into a ¾ inch dice
1/2 teaspoon baking soda
1/4 cup olive oil
1 batch salt and pepper
1 bunch chopped parlsey garnish
2 tablespoons Salsa brava olive oil
28 can crushed tomato
3 cloves garlic minced
1 piece spanish (sweet or yellow) onion, diced
2 teaspoons spanish smoked paprika
1/4 teaspoon cayenne pepper
4 dashes hot sauce
1 milliliters salt
1/2 cups mayonnaise (can add garlic and lemon to aoli)

Steps:

For the potatoes Place a large baking sheet in cold oven and preheat oven to 500 degrees.* Add baking soda and salt to a pot of water and bring to a boil. When boiling, add potatoes, cover, and bring back to boil. As soon as water is boiling, set a timer for 1 minute. After potatoes have been boiling for one minute, drain in a colander. Return potatoes to pot and stir for 30 seconds, then add ¼ cup olive oil, salt and pepper, stir to make sure potatoes are fully coated. Carefully remove hot baking sheet from oven and pour potatoes onto the hot baking sheet, arranging them in a single layer. Return to oven and bake for 15 minutes. Remove sheet from oven and use a spatula to flip the potatoes, then return to the oven for another 15-25 minutes, or until potatoes are golden and crispy.
For the Salsa Brava Heat olive oil in a saute pan over medium heat. Add onion and saute until soft and golden, about 8 minutes. Add garlic and stir for 30 seconds, until fragrant. Add tomatoes, salt, paprika, cayenne pepper and hot sauce, stir to combine and bring to a simmer. Reduce heat and allow to simmer on low for about 20 minutes, stirring occasionally. Taste and adjust seasonings if needed. If you want, you can leave the sauce chunky, or if you would like it smooth as I did, transfer to a food processor to puree. Allow sauce to cool a bit before pulsing in food processor.
For Garlic Aioli Add mayonnaise, lemon juice and garlic to a bowl and stir to combine. Add salt and pepper if desired.