Spanish Tapas - Patatas Bravas

For the Potatoes

Ingredients:

• 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks

• 2 tablespoons olive oil

• ½ teaspoon kosher salt

• Optional: ½ teaspoon baking soda (for parboiling)

Instructions:

1. Parboil:
   Bring a pot of water to a boil. Add salt and optional baking soda. Add potatoes and boil for 6 to 7 minutes, until just fork-tender. Drain and let them steam dry for 5 to 10 minutes.

2. Roast:
   Preheat oven to 450°F. Toss potatoes gently with olive oil and salt. Spread on a parchment-lined sheet pan in a single layer. Roast for 35 to 45 minutes, flipping halfway through, until deeply golden and crispy.

For the Bravas Sauce

Ingredients:

• ¼ cup mayo

• 3 tablespoons olive oil

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• 2 teaspoons smoked paprika (or regular paprika)

• 1 tablespoon tomato paste

• ½ cup tomato purée

• 1 teaspoon sherry vinegar (or red wine vinegar)

• ½ teaspoon sugar

• Salt to taste

Instructions:

1. Heat olive oil in a small saucepan over medium heat. Add onion and cook until soft, about 5 to 6 minutes. Add garlic and cook 30 seconds more.

2. Stir in tomato paste and paprika. Cook for 1 minute.

3. Add tomato puree, vinegar, sugar, and a pinch of salt.

4. Whisk in mayo off heat after sauce has cooled slightly.

To Serve

Plate the hot roasted potatoes and spoon the warm bravas sauce on top. Garnish with parsley or a drizzle of garlic aioli if desired.