# Components:
→ Potatoes
01 - 1.65 pounds waxy potatoes, peeled and cut into 3/4-inch cubes
02 - 2 tablespoons olive oil
03 - Salt, to taste
→ Bravas Sauce
04 - 1 tablespoon olive oil
05 - 2 cloves garlic, minced
06 - 1 small onion, finely chopped
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon hot chili powder, or to taste
09 - 7 ounces canned crushed tomatoes
10 - 1 teaspoon sugar
11 - Salt and black pepper, to taste
→ Quick Aioli
12 - 4 tablespoons mayonnaise
13 - 1 small garlic clove, grated
14 - 1 teaspoon lemon juice
15 - Salt, to taste
# Directions:
01 - Preheat oven to 425°F. Toss cubed potatoes with olive oil and salt, then arrange in a single layer on a baking sheet. Roast for 20 minutes, turning halfway, until golden and crisp.
02 - Heat olive oil in a small saucepan over medium heat. Sauté chopped onion for 2 to 3 minutes until softened. Add minced garlic, smoked paprika, and chili powder; sauté for 1 minute.
03 - Add crushed tomatoes, sugar, salt, and black pepper. Simmer for 5 to 7 minutes, stirring occasionally, until the sauce is slightly thickened. Blend the sauce for a smoother texture if desired.
04 - Combine mayonnaise, grated garlic, lemon juice, and a pinch of salt in a bowl. Mix until smooth and set aside.
05 - Arrange roasted potatoes on a serving platter. Spoon warm bravas sauce over the potatoes and drizzle with aioli. Garnish with fresh parsley or a dusting of smoked paprika, if desired.
