Patatas Bravas

 


2-2 ½ lbs yukon gold potatoes, cut into ¾ inch dice

½ teaspoon baking soda

¼ cup extra virgin olive oil

½ teaspoon salt

¼ teaspoon pepper

1 tablespoon fresh chopped parsley


Garlic Aioli

¼ cup mayonnaise

1 garlic clove, grated

1 tablespoon lemon juice


Salsa Brava

1 tablespoons extra virgin olive oil

14.5 ounce can of crushed tomatoes

2 cloves of garlic, minced

½ cup chopped yellow onion

2 teaspoons smoked paprika

¼ teaspoon cayenne pepper

⅛ teaspoon salt


Place a large baking sheet lined with parchment paper into a cold oven.  Preheat to 500 degrees.


Add baking soda to a pot of boiling water.  Add potatoes, cover and bring back to a boil.  As soon as the water is boiling, cook potatoes for 1 minute.  Drain in a colander.


Return the potatoes to the pot and stir for 30 seconds.  Add extra virgin olive oil, salt and pepper. Make sure the potatoes are fully coated.


Remove the hot baking sheet from the oven and pour potatoes onto the hot baking sheet and arrange in a single layer.


Return the baking sheet with potatoes into the oven and bake for 15 minutes.


After 15 minutes, flip potatoes over and cook for another 15-20 minutes or until golden brown and crispy.


For garlic aioli:

Combine all the ingredients into a small mixing bowl and stir to combine.  Set aside.



For salsa brava:

Heat extra virgin olive oil in a saute pan over medium high heat.  Add onions and saute until softened, about 7-8 minutes.


Add garlic and saute for 30 seconds.  Add tomatoes, salt, paprika,cayenne pepper and stir.  Bring sauce to a simmer and reduce heat and allow to simmer for 20 minutes. Adjust seasoning if needed.


You can leave sauce chunky or transfer it to a food processor and make into a smooth puree.


The sauces can be served drizzled over the top or in dipping dishes. Garnish with parsley and serve.



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