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Print this Recipe    Patatas Brava

2 medium-large potatoes, peeled and cut into 1/4-inch chunks
salt

1 cup mayonnaise
4 or more garlic cloves mashed to a paste or put through a garlic press

2 tablespoons olive oil
2 tablespoons minced onion
1 clove garlic minced
3 medium tomatoes, chopped
1 tablespoon tomato paste
1/4 cup dry white wine
2 tablespoon water
1 tablespoon minced parsley
1/2 dried red chili pepper, seeded, crumbled or 1/4 teaspoon crushed
Dash Tabasco sauce
1 bay leaf
1/8 teaspoon sugar
Salt
Freshly ground pepper

Grease a roasting pan and arrange the potatoes in one layer. Brush
with olive oil, sprinkle with salt and bake at 375F for about 45
minutes or until golden brown. Prepare the tomato sauce by heating
the oil in a new skillet. Saute the onions and garlic until the
onion is wilted. Add the tomatoes and saute for another few minutes

Stir in the tomato paste, wine, water, parsley, chili pepper,
Tabasco, bay leaf, sugar, salt, and pepper. Cover and simmer for
30 minutes.

Strain. The sauce should should not be too thick-thin with water
if necessary

To serve, arrange the potatoes in a bowl or on the dish. Spoon on
several tablespoons of the tomato sauce, then if you wish 3 or 4
tablespoons of the alioli. Generally we eat either the potatoes
with only the tomato sauce or a seperate dish potatoes alioli with
just the alioli sauce. Enjoy.

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