Patatas Bravas & Fire Roasted Tomato Sauce

I first had this dish at a local Howard County restaurant named Ranazul (shout-out Maple Lawn, imy). My tastebuds were forever changed. Normally, I prefer my potatoes in fry-form, with a little truffle salt, garlic, and Parmesan cheese—don’t worry, that recipe will come in due time. But after trying this classic Spanish side dish, my mind was forever changed.

PATATAS BRAVAS

4 Russet potatoes, cubed
Canola oil, for frying
1 tbsp Paprika 
1 tbsp Salt
1 tbsp Olive Oil
Chopped parsley (garnishing)

Cube rinsed potatoes and toss with olive oil, salt, and paprika. Heat canola oil in pan until it begins to shimmer. Add potatoes. Cook until golden brown on all sides. Remove to paper towel-line plate for draining. Transfer to plate, top with salt (to taste), parsley, and sauce. 

FIRE ROASTED TOMATO SAUCE

1 teaspoon olive oil
1/2 red onion, chopped
3 tbsp minced garlic
2 tablespoon smoked paprika
1 cup mayo
1/2 cup fire roasted tomatoes
1 teaspoon cayenne pepper
1 tablespoon sherry vinegar (apple cider vinegar is a good sub)
Salt and pepper, to taste

Heat olive oil in a skillet, over medium heat. Add the onion and garlic and saute until softened, about 2 minutes. Add the paprika and cook for 30 seconds. Remove from the heat and let it cool to room temperature.

Combine with the remaining sauce ingredients in blender. Blend until smooth. Drizzle on plated bravas and dig in!