Patatas Bravas

Name: Patatas Bravas
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Cuisine: european
Ingredients: 2 tablespoons olive oil; 1 medium onion, roughly chopped; 2 cloves garlic, roughly chopped; 1 teaspoon piment d'espelette or cayenne; 2 teaspoons sugar; 2 teaspoons red wine vinegar; One 14 1/2-ounce can diced tomatoes; Salt; 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes; Salt; 1/2 cup mayonnaise; 2 tablespoons olive oil; 2 teaspoons lemon juice; Salt; 1 spring onion or 2 scallions, green parts only, chopped

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This simple Basque recipe tops boiled potatoes with a spicy tomato sauce, turning them into something special. This is a great make-ahead dish that is perfect for large groups or when you are creating a selection of hearty small plates for a tapas-inspired meal.

Level: Easy

Total: 45 min (includes cooling time)
Active: 50 min

Yield: 4 to 6 servings

Level: Easy

Total: 45 min (includes cooling time)
Active: 50 min

Yield: 4 to 6 servings

Ingredients

Salsa Brava:

2 tablespoons olive oil

1 medium onion, roughly chopped

2 cloves garlic, roughly chopped

1 teaspoon piment d'espelette or cayenne

2 teaspoons sugar

2 teaspoons red wine vinegar

One 14 1/2-ounce can diced tomatoes

Salt

Potatoes:

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes

Salt

Mayonnaise:

1/2 cup mayonnaise

2 tablespoons olive oil

2 teaspoons lemon juice

Salt

1 spring onion or 2 scallions, green parts only, chopped

Directions

For the salsa brava: Heat the oil in a medium saucepan over medium heat. Add the onions and saute, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and saute until fragrant, about 2 minutes more. Stir in the piment d'espelette and fry for another minute. Add the sugar, vinegar, canned tomatoes and 1/2 teaspoon salt. Reduce the heat to low and simmer, stirring occasionally, until the tomatoes have broken down and the flavors have had a chance to meld, about 10 minutes.
Remove from the heat and stir in 1/4 cup water. Carefully puree the mixture until completely smooth, using an immersion blender or in batches in a blender. If the sauce is too thick, add water 1 tablespoon at a time. Taste and adjust the seasoning.
For the potatoes: Put the potatoes in a medium stockpot and fill with just enough water to cover. Add 1 teaspoon salt and bring to a boil over high heat. Reduce the heat to medium and simmer gently until the potatoes are just cooked through and can be easily pierced with a sharp knife, 10 to 15 minutes. (Be careful not to overcook the potatoes as they will start to disintegrate and lose their shape.) Drain the potatoes and transfer to a serving dish. Let cool slightly.
For the mayonnaise: While the potatoes cool, whisk together the mayonnaise, olive oil, lemon juice and 1 teaspoon water in a small bowl until thoroughly combined. Season to taste with salt. (Alternatively, you can skip this step and garnish the potatoes with just a squeeze of plain mayonnaise).
To serve, spoon the salsa brava and a generous drizzle of the mayonnaise over the potatoes. Sprinkle with the spring onions and serve Basque-style with a lot of toothpicks.