PATATAS BRAVAS

I found this recipe in the Nov/Dec 2009 issue of VegNews Magazine. I just tried it for the first time the other night and these potatoes are SO yummy. We paired it with empanadas and a creamy dipping sauce and it was dinner. If you are tired of plain old roasted potatoes, you have to try these.

Ingredients:

1.5 pounds Yukon gold potatoes, diced (peeled if you like)
3 teaspoons Spanish Paprika, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoon olive oil
3 tablespoons onion, minced
2 garlic cloves, minced
3 tablespoons tomato paste
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/4 teaspoon cayenne
3 tablespoons mayonnaise (I used vegenaise)
1/2 teaspoon hot sauce
2 tablespoons fresh parsley, minced

Directions:

1. Preheat your oven to 400 degrees. Cube your potatoes. Toss the potatoes with 1/2 the olive oil, 1 teaspoon paprika, salt and pepper. Spread evenly on a baking sheet or pan. Roast until tender and brown, turning once. About 40 minutes. (the original recipe calls for 20 minutes but mine took longer)

2. Make your sauce while the potatoes are roasting. Heat the rest of the oil in a saucepan. Add onion and saute until tender. Stir in garlic and cook for 30 seconds or until fragrant. Stir in tomato paste, vinegar, sugar, cayenne and remaining paprika.

3. Remove sauce from the heat and stir in mayonnaise and hot sauce. Toss your potatoes with the sauce, top with parsley and serve warm.

**Image via CookingChannel**