Authentic Spanish Patatas Bravas

Preheat oven to 475 degrees F (250 degrees C).

Mince the garlic.

Finely dice the Cayenne Chili Pepper (1/2).

Roughly chop the parsley.

Peel and cut each of the Yukon Gold Potatoes (2) into 4 quarters and cut each quarter into 6 evenly sized pieces. Transfer into a large bowl, then drizzle with Extra Virgin Spanish Olive Oil (1 Tbsp) and season with Sea Salt (to taste) and Cracked Black Pepper (to taste). Toss together until well combined. Transfer the potatoes onto a baking tray lined with foil paper, making sure the potatoes are all in a single layer.

Bake for 22-23 minutes.

Add Garlic (3 cloves) to a mortar. Using a pestle, pound down on the garlic until you form a paste, then add just the yolks of the Egg (1), juice from Lemon (1) and Sea Salt (to taste).

Slowly pour in the Extra Virgin Spanish Olive Oil (1/2 cup) while you stir everything together with the pestle. Once all the oil is incorporated and you have achieved a mayonnaise-like consistency, cover the mortar and set aside. This takes between 3 to 4 minutes.

Heat a small nonstick frying pan over a medium heat and add Extra Virgin Spanish Olive Oil (1 Tbsp). Allow to warm up for 1 minute.

Add Cayenne Pepper and Garlic (1 clove) then mix with the oil. Cook for 30 seconds, then add Smoked Paprika (1/4 tsp) and mix it all together. Cook for 10 seconds then remove from the heat.

Add Canned Tomato Purée (1/2 cup) and season with Sea Salt (to taste), Ground Black Pepper (to taste), and Granulated Sugar (to taste). Decrease the temperature to a low heat and let it simmer until the potatoes are cooked.

Once the potatoes are cooked, transfer them into a shallow bowl, then add the brava sauce on top of the potatoes along with a couple spoonfuls of the aioli. Garnish with Fresh Parsley (to taste).