Cook the Book: Catalan Potatoes Bravas

Name: Cook the Book: Catalan Potatoes Bravas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 992 grams plum tomatoes; 0 teaspoons cayenne; 118 milliliters extra virgin olive oil; 6 cloves garlic; 1 teaspoon ground cumin; 1 Juice lemon; 4 servings Kosher salt; 4 servings Kosher salt and freshly ground black pepper; 237 milliliters mayonnaise; 237 milliliters olive oil; 2 larges Spanish onions, thinly sliced; 4 servings Sea salt, for garnish; 2 Tbsps sherry vinegar; 1 teaspoon hot smoked paprika (pimentón de la vera picante); 2 teaspoons sweet smoked paprika (pimentón de la vera dulce); 680 grams waxy potatoes, such as Yukon Gold, red-skin, or fingerling potatoes

Need a gluten free, dairy free, whole 30, and vegetarian side dish? Cook the Book: Catalan Potatoes Bravas could be an excellent recipe to try. One serving contains 903 calories, 9g of protein, and 76g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up pepper, extra virgin olive oil, mayonnaise, and a few other things to make it today.

Instructions

Preheat the oven to 450° F.

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Oven

Put the potatoes in a large pot and add enough cold water to cover by an inch.

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Potato

Water

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Pot

Add 4 tablespoons of salt and bring to a boil over high heat. Reduce the heat slightly and simmer for about 20 minutes, or until just fork tender.

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Salt

Drain the potatoes and set aside to cool. When cool, cut the potatoes into wedges or, if using fingerling potatoes, cut them in half lengthwise.

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Fingerling Potato

Potato

Meanwhile, in a large saucepan, heat the extra virgin olive oil over medium heat.

Ingredients you will need

Extra Virgin Olive Oil

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Sauce Pan

Add the onions and cook for about 10 minutes, or until they soften but have not colored.

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Onion

Add the garlic and cook gently for 6 to 8 minutes, or until the garlic is tender and aromatic. Stir in both paprikas, the cumin, and the cayenne. Season to taste with pepper.

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Ground Cayenne Pepper

Garlic

Pepper

Cumin

Put the tomatoes and their juice in a bowl, and using your hands, crush the tomatoes slightly.

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Tomato

Juice

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Bowl

Add the tomatoes, their juice, and the vinegar to the saucepan and season to taste with salt and pepper. Bring to a simmer over medium heat and cook for about 20 minutes, or until the sauce is heated through.

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Salt And Pepper

Tomato

Vinegar

Juice

Sauce

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Sauce Pan

Let the tomato sauce cool a little and then, working in batches, puree it in a blender until smooth. As one batch is pureed, transfer it to a bowl or a container with a tight-fitting lid. Use the tomato sauce right away or refrigerate for up to 3 days.

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Tomato Sauce

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Blender

Bowl

In a large bowl, toss the cooled potatoes with the 1 cup of olive oil and season to taste with salt and pepper.

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Salt And Pepper

Olive Oil

Potato

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Bowl

Spread the potatoes and the oil in a shallow baking pan and roast for 12 to 15 minutes, or until the potatoes are nicely browned on one side. Rotate the pan and turn the potatoes over. Roast for 8 to 10 minutes longer, or until browned and crisp on the other side.

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Potato

Spread

Cooking Oil

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Baking Pan

Spoon a liberal amount of cooled tomato sauce in the center of each of 4 serving plates. Mound the potatoes on top of the sauce and garnish with sea salt.

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Tomato Sauce

Potato

Sea Salt

Sauce

Serve with the aioli on the side.

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Aioli

Meanwhile, preheat the oven to 250° F and line a baking sheet with several layers of paper towels.

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Baking Sheet

Paper Towels

Oven

Barcelona Aioli

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Aioli

- makes about 1 1/4 cups -

In a small saucepan, combine the garlic cloves and 1/2 cup of the olive oil and bring to a simmer over medium heat. Cook for 5 to 7 minutes, or until the garlic is tender and honey gold. Watch the garlic carefully so that it does not overcook. Lift the garlic cloves from the oil with a slotted spoon and set aside on paper towels to cool. Discard the oil.

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Garlic

Olive Oil

Honey

Cooking Oil

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Slotted Spoon

Paper Towels

Sauce Pan

In a food processor fitted with the metal blade, puree the garlic cloves, mayonnaise, lemon juice, and remaining tablespoon of olive oil until smooth. Taste, season with salt and pepper, and pulse to mix.

Ingredients you will need

Salt And Pepper

Whole Garlic Cloves

Lemon Juice