Prep time: 30 min
Ready in: 1 hour, 15 min
Serves: 6
Ingredients:
POTATOES:
4 -6 red potatoes- peeled, cut into wedges
Olive oil
1 tsp. sweet paprika
1/2- 1 tsp. cayenne pepper
1/2 tsp. salt
SALSA BRAVA:
Olive oil
1 small onion- finely chopped
1- 2 fresh, red chili peppers- seeded, finely chopped
1 (14 oz.) can plum tomatoes
1/2 tsp. smoked paprika
1 T. apple cider vinegar
1 tsp. brown sugar
GARLIC AIOLI:
2 large egg yolks
3 garlic cloves- crushed
1 T. lemon juice
1/2 tsp. salt
1/2 c. olive oil
Directions:
- Place potato wedges in a saucepan, add a little water and bring to a boil
- Let simmer until half cooked, about 5 min
- Drain and spread on a plate to dry
- Preheat oven to 400
- Pour a little olive oil in a roasting pan
- Add potato wedges and toss gently to coat
- In a small bowl, mix paprika, cayenne pepper, and salt
- Sprinkle spices over potatoes
- Roast potatoes for 20 min
- While potatoes are roasting, heat a little olive oil in frying pan
- Add onion for 1- 2 min
- Add remaining ingredients and simmer it until it thickens, about 10 min
- Let cool and keep salsa brava in refrigerator until ready to serve
- Remove from oven and flip potatoes
- Return to oven and roast until golden brown and crisp, about 20 min
- While potatoes continue to roast, mix egg yolks, garlic, lemon juice, and salt in a blender
- Gradually add olive oil and mix until thick and creamy
- Keep aioli in refrigerator until ready to serve
- Remove potatoes from oven, and serve immediately, with both sauces
*Dina found recipe here
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