Patatas Bravas (roasted potatoes with two sauces)

Potatoes:

• 2 lbs potatoes peeled and cut into 3/4" cubes

• 1/4 cup olive oil

• salt and pepper to taste

Toss potatoes with olive oil and seasoning.   Place in 9" x 13" baking pan.  Bake at 375º for 30 to 45 minutes until done and browned.

Tomato Sauce:

• 2 tablespoons olive oil

• 2 tablespoons onions minced

• 1 clove garlic minced

• 1 14 oz can diced tomatoes

• 1 tablespoon tomato paste

• 1/4 cup white wine

• 1 tablespoon parsley minced

• 1/2 tablespoon chili flakes

• 1/4 teaspoon Tabasco sauce

• 1 bay leaf

• 1/8 teaspoon sugar

• salt and pepper to taste

Heat oil in a sauté pan.  Add onions and garlic.  Cook until softened.  Add remaining ingredients, bring to a boil, reduce heat to a simmer, andcover.  Cook for 30 minutes.  Remove from heat, remove bay leaf, and pour sauce into a blender.  Blend until smooth.  Add water if it's too thick. 

Alioli (Garlic Sauce):

• 1/2 cup mayonnaise

• 2 teaspoons olive oil

• 3 cloves garlic minced

• water to thin

Mix ingredients together and add water to thin,  It should be the consistency of catsup.

Serve roasted potatoes with both sauces.  Each serving should have a scoop of each sauce.