Patatas Bravas with Lemon Alioli
Potatoes are comfort food, and dressing them up with sauces elevates them to gourmet fare. These are a great tapa, easy to make and serve.
- 1 pound new potatoes
- 3 tablespoons tomato paste
- 3 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 cup mayonnaise (or vegan alternative)
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, pressed
- 2 scallions, chopped
- Put the potatoes in a large pot with enough water to cover by an inch. Over high heat, bring water to a boil and reduce to a vigorous simmer. Cook the potatoes until they are tender when pierced with a paring knife, about 10 minutes, depending on the size of the potatoes. Drain and let cool. Cut the potatoes in half.
- In a cup, stir the tomato paste and red wine vinegar and reserve.
- In a large sauté pan, heat the olive oil, and add the garlic. Stir over medium heat until fragrant, then add the pepper flakes, paprika, smoked paprika and stir. Cook for a few seconds, then stir in the tomato paste mixture and salt. Add the potatoes to the pan and stir to coat, cook over medium heat until the potatoes are heated through and coated with sauce.
- For the Alioli: Stir the ingredients together and keep chilled until time to serve.
- Serve each diner about a cup of potatoes with 2 tablespoons of alioli over the top, sprinkled with scallions.
314 calories, 19 g. fat, 7 mg. cholesterol, 900 mg. sodium, 33 g. carbohydrate, 4 g. fiber, 4 g. protein