Patatas Bravas

Instructions

1. Prepare the potatoes
   Place the cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil and cook for 5 minutes until slightly tender but not fully cooked. Drain well and let them dry completely on paper towels.
2. Roast the potatoes
   Preheat the oven to 425°F (220°C). Toss the potatoes with 2 tablespoons olive oil, smoked paprika, and salt. Spread them on a baking sheet in a single layer. Roast for 25-30 minutes, turning halfway through, until golden and crispy.
3. Make the bravas sauce
   While the potatoes are roasting, heat 1 tablespoon olive oil in a saucepan over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Add tomato paste and stir for 1 minute. Add crushed tomatoes, hot paprika, and sugar. Simmer for 10-15 minutes until thickened. Season with salt to taste.
4. Prepare the garlic aioli
   In a small bowl, combine the mayonnaise, remaining minced garlic clove, and lemon juice. Mix well and set aside.
5. Blend the sauce
   Transfer the bravas sauce to a blender or food processor and blend until smooth. Return to the pan and keep warm.
6. Serve
   Place the crispy potatoes in a serving dish. Drizzle with the warm bravas sauce and the garlic aioli. Sprinkle with chopped parsley and serve immediately.