Ingredients
- 3/4 teaspoon baking soda
- Kosher salt to taste
- 2 1/2 pounds Yukon Gold potatoes cut into 3/4 inch dice
- 5 tablespoons mayonnaise
- 2 garlic cloves grated
- 1 1/2 teaspoons lemon juice
- Black pepper to taste
- 1/4 cup olive oil plus more for coating skillet
- 1 medium sweet onion diced
- 4 cloves garlic minced
- 1 can 28 ounces crushed tomatoes
- 1 3/4 teaspoons Spanish smoked paprika
- 2 pinches cayenne pepper
- Hot sauce to taste
Instructions
- Preheat oven to 500°F with a baking sheet inside. Boil a pot of water with baking soda and some salt. Add potatoes, boil for 1 minute, then drain.
- Make the garlic aioli by combining mayonnaise, grated garlic, and lemon juice. Season with salt and pepper to taste. Set aside.
- Toss drained potatoes with 1/4 cup olive oil, salt, and pepper. Spread on the hot baking sheet in a single layer. Bake for 15 minutes, flip, then bake for another 20 minutes or until crispy.
- While the potatoes cook, make the salsa brava by heating enough olive oil to coat a skillet, then sauté onion until golden. Add minced garlic, then tomatoes, smoked paprika, cayenne, and hot sauce. Simmer for 20 minutes.
- Serve immediately, with the salsa brava and garlic aioli drizzled on top or on the side.