PATATAS BRAVAS, Tomato Aïoli

PATATAS BRAVAS HOME FRIES WITH ROASTED TOMATO AIOLI
Yield:4 to 6 servings

INGREDIENTS
Olive oil
1/2 small red onion, finely diced
2 cloves garlic, finely chopped
1 tablespoon smoked paprika
3/4 cup prepared mayonnaise
1 large plum tomato, halved, seeded and roasted until soft
Few dashes hot pepper sauce (recommended: Tabasco)
Splash aged sherry vinegar
Salt and freshly ground black pepper
4 large Russet potatoes, parboiled, peeled and cut into 1-inch cubes
Flat-leaf parsley leaves

Preheat the oven to 375 degrees F. Place a baking sheet in the oven.

Heat a tablespoon of oil in a small saute pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the paprika and cook for 30 seconds. Let cool slightly.

Combine the onion mixture, mayonnaise, tomato, hot pepper sauce, and vinegar in a food processor and process until smooth, season with salt and pepper. Scrape the mixture into a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Heat 2-inches pure olive oil or canola oil in a large high-sided, heavy-bottomed skillet until it begins to shimmer. Add the potatoes, season with salt and pepper and cook until golden brown on all sides. Remove the potatoes to a paper towel-lined plate for a moment to drain the excess oil. Carefully remove the hot baking sheet from the oven, put the potatoes on the pan in an even layer and bake until crisp, about 10 minutes. Remove the pan and season the potatoes with a bit more salt. Transfer to a platter and drizzle with some of the aioli and garnish with parsley leaves. Serve hot.

SALADE de POMMES de TERRE aux SAUSCISSES

Salade de Pommes de Terre aux Sauscisses
This is a sausage and potato "salad."
Makes about 6 servings

1-1/4 pounds small boiling potatoes
3 cups beef broth
1 pound smoked sausage
1/2 cup finely chopped yellow onions
3 tablespoons finely chopped green onions (green part only)
2 tablespoons dry white wine
2 tablespoons white wine vinegar
1/2 cup olive oil
1 tablespoon finely chopped fresh parsley leaves
1 teaspoon finely chopped garlic
Salt and pepper, to taste

Combine the potatoes and broth in a large saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low, simmering until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and let them cool a bit.

Peel and thinly slice the potatoes and put them in a large salad bowl. Add the sausage, onions and green onions. In a small bowl, whisk together the wine, vinegar, oil, parsley and garlic. Season with salt and pepper. Pour the dressing over the potato mixture and toss gently to coat evenly. Serve at room temperature.