Literally translating to "Spicy Potatoes", this traditional Spanish recipe for crispy and crunchy potatoes is served with a spicy Bravas sauce & a luscious garlic ailoli. 

Cook time: 45 minutes | Serves 3 to 4

Ingredients:
For the Bravas Sauce
➤ 1 tbsp. Extra-Virgin Olive Oil
➤ 1 Bay Leaf
➤ 1 tsp. Smoked Paprika
➤ 1/2 tsp. Cayenne Pepper
➤ 1/2 teaspoon Salt
➤ 1 can of Tomato Purée
➤ 1 tbsp. Sherry Vinegar

For the Alioli: 
➤ 4 cloves of Garlic
➤ 1 tbsp. Lemon Juice
➤ 1 cup of Mayonnaise
➤ 1 tbsp. Extra Virgin Olive Oil

For the Potatoes:
➤ 4 medium Potatoes
➤ Oil (for deep frying)
➤ 1 tbsp Smoked Paprika
➤ 1/4 tsp. Salt

Cooking:

The Bravas Sauce:
➤ Heat some olive oil in a saucepan over medium heat. 
➤ Add in the salt and spices and cook for a few minutes until it begins to release an aroma. 
➤ Bring the tomato puree to a boil in the saucepan.
➤ Simmer for 45 minutes on low heat, or until it thickens.
➤ While the sauce is reducing, start prepping the alioli and potatoes. 
➤ Remove the pan from the heat and stir in the sherry vinegar.

The Alioli:
➤ Finely grate 4 cloves of garlic into a bowl and add 1 tbsp. of lemon juice. 
➤ Let it sit for 30 minutes and add 1 cup of mayonnaise and some olive oil & stir vigorously. 

The Potatoes:
➤ Peel/ cut the potatoes into 1-inch pieces.
➤ In a medium saucepan, boil the potatoes in cold salted water over high heat. 
➤ Cook this for roughly about 7 minutes or until tender. 
➤ Drain the potatoes and transfer to a kitchen towel to let the moisture evaporate. 
➤ Heat some oil in a frying vessel until it reaches 350 degrees F.
➤ Fry the potatoes in batches over medium heat, stirring occasionally.
➤ Fry these for 7 minutes or until they turn golden brown and turn crispy. 
➤ Drain the excess oil on a kitchen towel.
➤ Sprinkle the potatoes with salt & paprika and give it a toss. Transfer to a serving bowl. 

To Serve:
➤ Spoon the alioli and bravas sauce over the potatoes and garnish with chopped herbs.