Patatas Bravas

[Ingredients]

• 4 Idaho potatoes, peeled and diced into eighths (sliced lengthwise, then each half into 4)

• 3/4 cup mayonnaise

• 2 garlic cloves

• 1 red bell pepper, whole

• 1 roma tomato, whole

• 1 lemon, juiced

• ⅔ cup extra virgin olive oil

• ⅓ cup thinly sliced chives

• *optional* 1 T hot sauce of your choice, (I like to use Tapatio or Tabasco)

[Method]

For the brava sauce 

1. In a sauté pan over medium-high heat, char tomato, bell pepper, and garlic, about 10 minutes 

2. Peel skin off tomato and bell pepper, and discard any flesh or seeds 

3. Blend tomato, bell pepper, charred garlic, mayonnaise, lemon juice, and hot sauce until smooth. Season with kosher salt

4. Set aside 

For the potatoes 

1. Cook diced potatoes in salted, boiling water until fork tender, 8-12 minutes, drain

2. Dry cooked potatoes by spreading them over paper towels

3. Toss dried potatoes with olive oil and spread in a single layer on a sheet tray, season lightly with kosher salt  

4. Bake potatoes at 425 degrees Fahrenheit for 20 minutes or until golden brown and crispy

Assembly

1. Pour brava sauce on top of potatoes

2. Garnish with chives 

3. Enjoy!