Recipe By Lynfred Brand Ambassador Laura Lorenz

Ingredients (patatas)
2 ½- 3 lbs. mini Yukon gold potatoes or mini mixed medley potatoes
2 tbsp vegetable oil
½ tsp kosher salt
Black pepper

Directions (patatas)
Wash and dry the potatoes thoroughly. Preheat the oven to 425 degrees. Slice any large potatoes in half; the very small potatoes, leave whole. Mix the potatoes with the oil, salt, and a few cracks of fresh black pepper in a large bowl. Place potatoes on a foil-lined baking sheet (lightly sprayed). For any potatoes that were sliced, lay the sliced side down on the baking sheet (this will help the potatoes get ultra-crispy). Bake in the oven for 30-45 minutes or until crispy on one side and cooked through when poked with a fork.

Ingredients (bravas sauce)
1 tbsp extra virgin olive oil
½ medium sweet onion, chopped
1 large garlic clove, minced
1 (14.5 oz) can fire roasted tomatoes (undrained)
½ tsp hot smoked paprika
1 c jarred roasted red peppers, chopped
1 tsp sherry vinegar
1 tsp cooking sherry
½ tsp sugar
Pinch of salt

Directions (bravas sauce)
In a large saucepan add the olive oil, onion, and garlic; cook over medium heat for 3-5 minutes or until the onion starts to soften. Next, add the rest of the bravas sauce ingredients. Stirring frequently, simmer
the sauce for 10 minutes. After 10 minutes, remove from the heat, let sit for 15 minutes and then blend until smooth. ~makes 2 cups.

Ingredients (smokey tomato aioli)
2 egg yolks (room temperature)
½ tbsp Dijon mustard
1 small clove of garlic, grated or pressed fine
1 tsp red wine vinegar
1 tsp sherry vinegar
½ tbsp tomato paste
¼ tsp smoked hot paprika
¼ tsp onion powder
¼ tsp kosher salt
¼ cup extra virgin olive oil
¼ cup vegetable oil

Directions (smokey tomato aioli)
In a small container that will fit the top of an immersion blender, add the egg yolks, mustard, garlic, vinegars, tomato paste, and all of the seasonings; pulse a few times. Then very slowly drizzle in the oils (slow is key) while the immersion blender is on. Start with a few drops of oil at a time, progressing to a slow and steady stream. I move the blender in an up and down movement to fully incorporate all the
ingredients. Blend until smooth, thick, and creamy. Salt to taste if needed. ~makes 1 cup (refrigerate

There are 2 ways to serve this dish.
1.) Serve both sauces on the side of the potatoes
2.) Toss the potatoes in the bravas sauce and serve the aioli on the side for dipping
~Garnish with fresh chopped parsley and cilantro (optional)

*Both sauces are mild in spice level. If you absolutely don’t want any spice, then switch out the hot smoked paprika for sweet smoked paprika. Do not use regular paprika, this dish shines with the smoked versions.
*If not pairing this dish with wine, add a spritz of lemon to the aioli. I omitted the lemon because the dish is meant to pair with the wine of the month (Tempranillo).
*I highly recommend making the aioli homemade, but if you didn’t want to, you can mix all of the aioli ingredients (minus the egg yolks, and both oils) into a store-bought mayo.