Put the potato wedges in a sauce- pan and add a little water. Bring to the boil and simmer for five minutes, until half-cooked. Drain and spread out on a plate to dry.
Pour a little oil into a roasting pan and spread the wedges out. Toss to coat in the oil. Mix the paprika, cayenne pepper and 2ml salt together and sprinkle over the wedges. Roast in a preheated oven for 40 minutes, or until crisp. Turn the wedges over halfway through roasting. Serve immediately with the salsa brava and garlic aïoli for dipping.
Heat a little olive oil. Add the onion and sauté for a minute, then add the chillies. Add the tomatoes, paprika, vinegar and brown sugar and simmer for about 10 minutes, until thickened.
Use a liquidiser to blend 2 large egg yolks, 3 crushed garlic cloves, 15ml freshly squeezed lemon juice and 2ml salt together. Gradually add 125ml olive oil, a little at a time, and blend until thick and creamy. Refrigerate until ready to serve.
Text and image: Ideas magazine
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