Potatoes bravas

Ideas
6 servings Prep: 20 mins, Cooking: 45 mins
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By Food24 May 04 2015
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Ingredients (10)

4-6 potatoes — waxy,peeled cut into wedges
5 ml paprika — sweet
1-5 ml cayenne pepper
SALSA BRAVA:
1 onion — small, chopped
1-2 red chilli — deseeded, chopped
1x 400 g tinned tomatoes — plum
3 ml paprika — smoked
15 ml vinegar — cider
5 ml brown sugar
aioli — garlic, to serve
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Method:

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.

Salsa brava:
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.

Garlic aïoli:

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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