- Simplicity in its crafting.
- Whisks you away on a sunlit Spanish escapade.
- Serves as a splendid prelude among friends or a delightful accompaniment to a familial supper.
Ingredients:
For the Patatas:
- 500 g of grenaille-type potatoes
- A generous drizzle of olive oil
- Handful of fresh parsley leaves
For the Salsa Brava:
- 1 onion
- 2 garlic cloves
- 4 ripe tomatoes
- 2 tablespoons of paprika
- 2 tablespoons of cumin
- 1 teaspoon of cayenne pepper
- 2 tablespoons of white wine (Chardonnay works well)
- Salt, to taste
For the Aioli:
- 1 egg yolk
- 1 teaspoon of vinegar
- 1 teaspoon of mustard
- 3 tablespoons of olive oil
- 3 tablespoons of sunflower oil
- 2 garlic cloves
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 200°C using natural convection/static heat mode. Wash and dice the potatoes, then parboil them in a pot of boiling water for about 10 minutes. Drain and pat them dry with a clean kitchen towel.
- Arrange the parboiled potatoes in an ovenproof dish, ensuring they have ample space and aren’t crowded. Drizzle with olive oil and toss to coat evenly.
- Bake the potatoes for 45 to 50 minutes until they turn golden brown, stirring occasionally to ensure uniform cooking.
- While the potatoes are baking, prepare the salsa brava: Score a cross on the tomatoes and immerse them in boiling water for 2 minutes. Submerge them in cold water, peel off the skin, and chop them. Sauté the sliced onion and minced garlic in a drizzle of olive oil until translucent. Add cumin, paprika, and cayenne pepper. Deglaze with white wine and add the chopped tomatoes. Simmer over medium heat for 15 minutes.
- For the aioli, employ an electric mixer to combine the egg yolk, mustard, vinegar, olive oil, sunflower oil, and crushed garlic. Whisk until a smooth consistency is achieved.
- Transfer the contents of the frying pan to a blender. Retrieve the potatoes from the oven. Spread the salsa brava and aioli over the potatoes, and garnish with chopped parsley leaves. Savor the flavors!
Which potatoes should I use?
We’ve opted for pommes grenaille because of their edible skins. Bintje potatoes are also a good alternative.
