Spanish Style Potatoes

Ingredients

• 700g potatoes, peeled and cut into quarters
• 2 cloves of garlic, large (plus 1 extra clove for the sauce)
• pinch of salt
• 300g tomato sauce (or crushed tomatoes)
• 1 heaping tsp of smoked paprika
• 1 tsp of harissa mix
• 1 tsp of dried oregano
• 1/2 red onion, finely diced
• 1/4 cup olive oil
• 1/2 cup water
• 1 tbsp red wine vinegar

FOR THE AIOLI

• 1/2 cup of mayonnaise
• 1 tsp red wine vinegar
• 1 clove of the roasted garlic cooked with the potatoes

Method

1. Prepare the potatoes: Preheat the oven to 375°F. As you peel the potatoes, add them to a bowl of water so they don’t oxidize. Once you have peeled and cut all the potatoes, add them to salted boiling water. Boil for 8 minutes or until fork-tender
2. Transfer the potatoes to a baking tray lined with parchment paper and coat in olive oil. Make sure the potatoes are laying flat and not sitting on top of each other. Season with salt and add the 2 cloves of garlic. Roast for 30 minutes.
3. Make the sauce: While the potatoes are in the oven, add 1/4 cup of the olive oil into a large saucepan along with the diced onions on medium-high heat. Finely slice the extra clove of garlic and stir in with the onions. Leave to sauté for about 5 minutes. Stir in the smoked paprika, harissa mix, and dried oregano. Then stir in the tomato sauce. Finally, stir in the water and red wine vinegar. Reduce the heat and let simmer for 30 minutes.
4. Make the aioli: In a bowl, combined the mayonnaise and red wine vinegar. Use one of the cloves of garlic roasted with the potatoes and remove the skin from it. Use a knife to mush the garlic down into a paste, then mix it in with the other ingredients.
5. Transfer the potatoes to a serving plate, then top with the sauce and aioli.