Part 7

• kokonaisaika: 59 minutes

Ainekset

10 gold potatoes

lots of olive oil

6 cloves garlic

1/2 a yellow onion

1 tbsp smoked paprika

3/4 tsp salt

1/4 tsp chili flakes

1/4 tsp pepper

3 tomatoes

3/4 cup chicken broth

1/3 cup mayonnaise

2 tbsp lemon juice

salt and pepper

Ohjeet

Preheat your oven to 425°F.

Start by boiling some water in a pot with some salt. Wash your gold potatoes and cut them into cubes. Boil until fork tender.

Drain the potatoes and add them to a large bowl. Put in a good amount of olive oil (roughly between 3 tbsp-1/4 cup) and give them a good stir to rough them up a bit. The rough exterior makes them more crispy.

Add the potatoes to a baking sheet and drizzle some more olive oil on top, along with some salt and pepper. Also add 3 garlic cloves on the sheet (still in their peel). You’ll add that to the aioli later. Bake between 30-45 minutes or until desired crispiness. You can also start broiling at the end to speed up the process.

To make the red sauce, sauté the onion and 3 cloves garlic in some olive oil for roughly 8 minutes. Then add the smoked paprika, salt, pepper, and chili flakes. After a minute or 2 add the tomatoes. Sauté for another 5 minutes for adding the chicken broth. Let that simmer together for 5-10 minutes before adding to a blender.

For the garlic aioli, blend together the mayonnaise with the roasted garlic (take off the peel), lemon juice, and salt and pepper. Assemble the patatas bravas and you’re done!