The Spanish Dish We're OBSESSED With

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Peel and small dice the yellow onion.

Heat 2 tablespoons of olive oil in a 3-quart saucepan over medium heat.

Add the onions and season with coarse salt; sauté for 5 minutes until lightly brown.

Reduce heat to low and cook for 10 minutes, stirring occasionally.

Smash and finely mince 4 garlic cloves.

Add 1 diced red jalapeno to the onions and sauté for 3-4 minutes until edges start to brown.

Stir in the minced garlic and cook until fragrant, about 30-45 seconds.

Add 1 tablespoon of sweet or smoked paprika and toast for 30-45 seconds.

Stir in 1 tablespoon of tomato paste and cook for 3-4 minutes until it deepens in color.

Add 1 cup of tomato puree and cook for 2-3 minutes to concentrate flavors.

Pour in 2 cups of chicken or vegetable stock and cook for 6-8 minutes to reduce.

Add 2 teaspoons of cherry vinegar and season with coarse salt and freshly cracked pepper.

Transfer the sauce to a blender and blend until smooth.

Peel 3 lb of golden Yukon potatoes and cut them into quarters.

Boil water in a large pot and salt it until it tastes like the ocean.

Add 1.5 teaspoons of baking soda to the boiling water.

Add the potatoes and cook for 7-8 minutes until tender.

Drain the potatoes and let them air dry for 3-4 minutes.

Transfer the potatoes to a large bowl and season with coarse salt and freshly cracked pepper.

Coat the potatoes in 3-4 tablespoons of avocado or olive oil.

Spread the potatoes on a parchment-lined sheet tray and bake at 425°F for 20 minutes.

Flip the potatoes and bake for an additional 20-25 minutes until golden brown.

For the aioli, blend 2 egg yolks, 1 grated garlic clove, and juice of 1 lemon until fluffy.

Slowly drizzle in 1 cup of olive or avocado oil until emulsified and season to taste.

Serve the potatoes topped with salsa bravas, aioli, and minced parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens