Spanish Patatas Bravas with Smoky Aioli and Salsa Brava

Ingredients

• 2 lbs russet potatoes, cut into 1.5-inch chunks
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika (for potatoes)
• 1 cup mayonnaise
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp smoked paprika (for aioli)
• 1/4 tsp cayenne
• 1 can (14 oz) crushed tomatoes
• 1 tbsp olive oil (for sauce)
• 2 cloves garlic, minced (for sauce)
• 1 tsp sweet paprika
• 1/2 tsp hot smoked paprika
• 1 tsp sherry vinegar
• Pinch of sugar
• Fresh flat-leaf parsley for garnish

Instructions

1. Preheat oven to 425°F. Toss potato chunks with olive oil, salt, pepper, and smoked paprika.
2. Spread on a baking sheet in a single layer. Roast 35-40 minutes, flipping halfway, until golden and crispy.
3. Make smoky aioli: whisk together mayonnaise, garlic, lemon juice, smoked paprika, and cayenne. Refrigerate.
4. Make salsa brava: heat olive oil in a saucepan. Sauté garlic 1 minute, add crushed tomatoes, both paprikas, sherry vinegar, and sugar. Simmer 10 minutes. Blend smooth.
5. Arrange crispy potatoes on a serving platter or in a tapas dish.
6. Spoon warm salsa brava over the potatoes generously.
7. Drizzle smoky aioli over the top in a zigzag pattern and scatter fresh parsley. Serve with toothpicks.