Patatas Bravas

Ingredients

• 4 lbs yellow potatoes, peeled and cubed (1 inch), about 10 cups
• 1/4 cup + 2 tbsp olive oil
• 2 cloves garlic, lightly smashed, divided
• Kosher salt to taste*
• Freshly ground pepper to taste*
• 3/4 cup finely chopped red onion
• 1 large beefsteak tomato, roughly chopped (about 1 1/4 cups)
• 1/4 cup water
• 1 tsp liquid honey
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tbsp red wine vinegar
• 1/4 cup mayonnaise
• 1 tbsp fresh lemon juice
• 1/4 cup thinly sliced green onions

Directions

1. Preheat oven to 425°F.
2. Cover potatoes with cold salted water in a medium pot. Bring to a boil, reduce heat to medium and simmer until potatoes are almost tender, about 10 minutes. Drain well. Transfer to a parchment paper-lined baking sheet to cool and dry slightly.
3. Heat 1/4 cup of olive oil, and 1 clove garlic in a small frying pan over medium heat. Cook until garlic is light brown on all sides, turning occasionally, 2 - 3 minutes. Remove garlic from oil. Reserve both oil and garlic.
4. Transfer potatoes to a large bowl. Toss to break up potatoes slightly. Add reserved oil and toss to coat. Season with salt and pepper to taste. Transfer to a parchment paper-lined baking sheet, spreading in a single layer.
5. Bake for 20 minutes. Flip potatoes and continue to bake until crispy, 25 - 30 more minutes.
6. Meanwhile, heat remaining 2 tbsp oil in a medium pot over medium heat. Add onion, and remaining garlic, cook until softened, about 5 minutes. Add tomato, water, honey, paprika, and cayenne, bring to a simmer. Reduce heat to low and cook until tomatoes are soft and liquid has reduced slightly, 6 - 8 minutes. Add vinegar and puree with a hand blender until smooth. Season with salt, and pepper to taste.
7. Finely chop reserved cooked garlic. Mix together with mayonnaise, and lemon juice in a small bowl.
8. Transfer potatoes to a serving dish. Spoon tomato sauce over potatoes, then drizzle with mayonnaise and garnish with green onions. Serve immediately.