This dish is all about the sauce! The original recipe called for parboiling the potatoes, then frying them, then roasting them to obtain the ideal texture, and you would. But I hate to fry things, other than chicken and all those steps took too long. This stripped down recipe will still give you a crispy exterior and tender interior and anyway, it’s all about the sauce!

Tips:

• If you’d like to use new potatoes, just cut them in half and make sure the cut side of the potato is facing down. That will be the crispiest part of the potato.

• You can prepare the sauce ahead of time. Just store in the refrigerator, then bring to room temperature before serving.

• Try tapas menu for dinner. Check back for albondigas.

• Want to use an air fryer? Parboil the potatoes until they are fork tender, about 10 minutes depending on the size. Drain the potatoes and place them back into the pot over medium heat. Dry out the potatoes, tossing them around to evaporate the extra water. Once dry, toss the potatoes in 2-3 tablespoons of olive oil. Season with salt and pepper and place in the air fryer at 400 degrees for 10 minutes. Creamy in the center and crispy on the outside!

Patatas Bravas

Originally from www.cookingchanneltv.com

Serves 4 without a single leftover

PREP 20 minutes

COOK 40 minutes

INGREDIENTS

Olive oil

1/2 small red onion, finely diced

2 cloves garlic, finely chopped

1 tablespoon smoked paprika

3/4 cup prepared mayonnaise

1 large plum tomato, halved, seeded and roasted until soft

Few dashes hot pepper sauce (recommended: Tabasco)

Splash aged sherry vinegar

Salt and freshly ground black pepper

4 large Russet potatoes, peeled and cut into bite-sized pieces

Flat-leaf parsley leaves

INSTRUCTIONS

1. Preheat the oven to 425 degrees F.

2. On a baking sheet place the cut potatoes. Drizzle with olive oil and season with salt and pepper. Toss the potatoes so that they are all seasoned, then arrange in a single layer. Roast the potatoes for about 30 minutes or until they are golden on the outside and tender inside.

3. Meanwhile, heat a tablespoon of oil in a small sauté pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the paprika and cook for 30 seconds. Let cool slightly.

4. Combine the onion mixture, mayonnaise, tomato, hot pepper sauce, and vinegar in a food processor and process until smooth, season with salt and pepper. Scrape the mixture into a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.

5. Remove the potatoes from the oven and season with a bit more salt if necessary. Transfer to a platter and drizzle with some of the aioli and garnish with parsley leaves. Serve hot.