3 large tomatoes halved (drizzled with olive oil, salt and pepper)
2 tablespoons olive oil
1 yellow onion, diced
4 cloves garlic, chopped
1 tablespoon smoked paprika
1/4 teaspoon cayenne
2 tablespoons tomato paste
Salt and pepper to taste
In a large heavy bottom pot pre-heat the canola oil to 250 F degrees and blanch the potatoes for two to three minutes. Remove the potatoes and place onto a paper towel lined dish. Raise the temperature of the oil to 350 F degrees and fry the potatoes once again for an additional three minutes or until they are golden brown. Place into an aluminum bowl and toss with the garlic salt. Keep warm in an oven until you need them.
Pre-heat the oven to 400 degrees, on a lined baking sheet roast the tomatoes for 20 minutes that have been drizzled with olive oil and seasoned with salt and pepper. Remove from the oven and reserve.
In a small sauce pan warm the olive oil and sauté the onions on medium heat for eight to ten minutes. Add in the garlic, smoked paprika, cayenne and tomato paste. Cook for an additional two to three minutes. In a food processor combine the mixture in the pan and the roasted tomatoes and pulse until almost smooth. Pour into a condiment bottle and make sure the spout of the bottle is large enough for the sauce to pass through.
On a large black dish arrange the potatoes, drizzle with the warm Bravas sauce, dollop the aioli sauce and garnish with the fresh chives and parsley leaves. I like to serve them with large decorative toothpicks.