Receta de patatas bravas

Ingredientes

• 1 1/2 pounds baby / fingerling potatoes
• 2 tablespoons white vinegar
• 1/4 cup mayonnaise
• 5 tablespoons extra virgin olive oil (divided)
• 2 cloves garlic (pressed)
• 2 tablespoons canola oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons hot Spanish paprika (divided)
• 1 14.5 ounce can no-salt-added diced tomatoes, with juices
• Half of one yellow onion (peeled)
• 2 cloves garlic (peeled)
• 1/4 teaspoon sugar
• Salt and Pepper
• Chopped fresh parsley leaves for garnish

Preparación

1. 1

   Place the potatoes and white vinegar in a large pot along with two quarts of water. Bring the pot to a boil and cook for 4 to 5 minutes, until the potatoes are just barely tender. Drain and allow them to cool.

2. 2

   While the potatoes are cooling, prepare the garlic aioli. In a small bowl, whisk together the mayonnaise, three tablespoons of olive oil, and both pressed garlic cloves until well-combined. Refrigerate until ready to serve.

3. 3

   Preheat the oven to 450 degrees Fahrenheit (about 232 degrees Celsius). Toss the cooled potatoes with canola oil, salt, pepper, and half a teaspoon of the hot paprika.

4. 4

   Arrange the potatoes in a single layer on a parchment-lined baking sheet. Roast in the preheated oven until golden brown, about 15 to 20 minutes, stirring the potatoes once or twice to ensure even cooking.

5. 5

   Meanwhile, prepare the easy Patatas Bravas sauce, heat two tablespoons of olive oil over medium heat in a large saucepan. Place the canned tomatoes, onions, garlic cloves, the remaining teaspoon of hot paprika, and sugar in a large food processor or blender bowl. Pulse until puréed.

6. 6

   Carefully transfer the mixture to the saucepan (it may splatter a bit); cook, stirring frequently, until the sauce has darkened in color and the raw onion taste is gone, about 5 to 6 minutes. Taste and add salt and pepper as desired.

7. 7

   Serve the roasted potatoes with generous portions of the garlic alioli drizzled on top. Then, drizzle with Patatas Bravas sauce. Garnish with chopped parsley. Serve hot.