Roasted Patatas Bravas
Uncooked Russet potato
1½ pound(s), peeled and cut into 1-inch chunks
½ cup(s), chopped
2 clove(s), large, minced
Canned diced tomatoes
¾ cup(s), fire-roasted, undrained
Fresh lemon juice
1 clove(s), large, grated
- Preheat the oven to 425°F. Coat a sheet pan with cooking spray. Arrange the potatoes on the pan. Drizzle the potatoes with the oil and sprinkle with the salt; toss well to coat. Roast until the potatoes are browned and tender, about 30 minutes, stirring after 15 minutes.
- Meanwhile, coat a medium or small nonstick skillet over with cooking spray. Heat the pan over medium. Add the onion; cook until lightly browned, about 5 minutes, stirring occasionally. Add the minced garlic and cook 2 minutes, stirring frequently. Stir in the tomatoes, paprika, and cayenne; cook until slightly thickened, about 2 minutes. Pour the tomato mixture into a mini food processor; process until pureed, about 30 seconds.
- In a small bowl, stir together the mayonnaise, lemon juice, and grated garlic. Serve the potatoes with the tomato sauce and mayonnaise sauce.
- Serving size: about ¾ cup potatoes, 3 tbsp tomato sauce, and 1 tbsp aioli