Patatas Bravas Toast

Instructions

1. Prepare the potatoes
   Place the peeled and cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon salt and bring to a boil. Cook for 5 minutes until slightly tender but not fully cooked. Drain well and let them dry for a few minutes.
2. Roast the potatoes
   Preheat oven to 425°F (220°C). Toss the par-boiled potatoes with 2 tablespoons olive oil, 1/2 teaspoon smoked paprika, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, turning halfway, until golden and crispy.
3. Make the bravas sauce
   While potatoes are roasting, heat 1 tablespoon olive oil in a saucepan over medium heat. Add diced onion and cook until soft, about 5 minutes. Add 2 minced garlic cloves and cook for 30 seconds. Add remaining smoked paprika and cayenne pepper, stir for 30 seconds. Add crushed tomatoes, season with salt and pepper, and simmer for 10-15 minutes until thickened.
4. Prepare the aioli
   In a small bowl, mix the mayonnaise with lemon juice, a pinch of salt, and black pepper. Set aside.
5. Toast the bread
   Toast the sourdough slices until golden brown. Cut the remaining garlic clove in half and rub the cut side over the hot toast. Drizzle with a little olive oil if desired.
6. Assemble the toast
   Spread a layer of the bravas sauce on each toast. Top with the crispy potatoes. Drizzle with aioli and sprinkle with chopped parsley.