These hash brown style, aioli drenched potatoes hail from Spain. They are traditionally served as bar snacks.
Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins
3 russet potatoes
olive oil
1/2 red onion, diced
2 cloves garlic, finely chopped
1 cup cherry or grape tomatoes, sliced in half
3/4 cup full fat mayonnaise
2 tbsp tomato paste
1 tbsp smoked paprika
a few dashes Tabasco
splash of sherry vinegar
salt and freshly ground black pepper to taste
Italian parsley, chopped
1
Preheat the oven to 375 degrees Fahrenheit.
2
Pierce holes in the potatoes with a sharp knife. Place on a plate and microwave on high for 2-3 minutes to soften. Cut into 1 inch pieces. Set aside.
3
In a 12 inch cast iron skillet heat 2 tablespoons of olive oil over medium heat. When it's hot add the onion, cook 3 minutes. Add the garlic cook another minute. Add the tomatoes and cook a few minutes until they begin to burst, stirring to soften them quicker.
4
In the bowl of a food processor add the mayonnaise, tomato paste, smoked paprika, Tabasco and sherry vinegar. Add the tomato mixture. Pulse until well combined.
5
In the same pot you cooked the onions in (do not rinse) add another 2 tablespoons of olive oil and cook the potatoes for 5 minutes until golden brown. Toss with tongs to make sure all sides cook. Transfer the potatoes to a baking sheet, place in a single layer and bake for about 10 minutes until crispy.
6
Place the potatoes back in the skillet, over low heat mix in the aioli. Continue to cook until warmed through.
I like to leave the skin on, I feel it adds more flavor. You can peel the potatoes if you prefer.
Ingredients
3 russet potatoes
olive oil
1/2 red onion, diced
2 cloves garlic, finely chopped
1 cup cherry or grape tomatoes, sliced in half
3/4 cup full fat mayonnaise
2 tbsp tomato paste
1 tbsp smoked paprika
a few dashes Tabasco
splash of sherry vinegar
salt and freshly ground black pepper to taste
Italian parsley, chopped
Directions
1
Preheat the oven to 375 degrees Fahrenheit.
2
Pierce holes in the potatoes with a sharp knife. Place on a plate and microwave on high for 2-3 minutes to soften. Cut into 1 inch pieces. Set aside.
3
In a 12 inch cast iron skillet heat 2 tablespoons of olive oil over medium heat. When it's hot add the onion, cook 3 minutes. Add the garlic cook another minute. Add the tomatoes and cook a few minutes until they begin to burst, stirring to soften them quicker.
4
In the bowl of a food processor add the mayonnaise, tomato paste, smoked paprika, Tabasco and sherry vinegar. Add the tomato mixture. Pulse until well combined.
5
In the same pot you cooked the onions in (do not rinse) add another 2 tablespoons of olive oil and cook the potatoes for 5 minutes until golden brown. Toss with tongs to make sure all sides cook. Transfer the potatoes to a baking sheet, place in a single layer and bake for about 10 minutes until crispy.
6
Place the potatoes back in the skillet, over low heat mix in the aioli. Continue to cook until warmed through.
Authoradmin
