“Pissed Off” Potatoes

About the recipe

The origin of this dish is a Spanish staple called patatas bravas, or “angry potatoes,” that consists of crispy potatoes coated in a slightly spicy tomato sauce and served alongside a creamy mayonnaise. We’re combining the two sauces and upping the spice level, making them even more perturbed.

Serves: 6

Hands On Time: 40 minutes

Total Time: 40 minutes

Ingredients

1 1/2 pounds red potatoes, scrubbed and cut into bite-sized pieces

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

3/4 cup mayonnaise

1 tablespoon tomato paste

1 tablespoon smoked paprika

1 tablespoon sambal or Sriracha sauce

1 clove garlic, finely minced

Juice of 1/2 lemon

Instructions

Heat the oven to 425 degrees.

In a large bowl, toss the potatoes with the olive oil and season with salt and pepper. Arrange the potatoes in a single layer on a rimmed baking sheet and roast, tossing halfway through, until browned and crisp, about 30 minutes.

Meanwhile, in a second large bowl, whisk together the mayonnaise, tomato paste, paprika, sambal, garlic and lemon juice and season to taste with salt and pepper.

Once the potatoes are crisp, transfer to the mixing bowl with the sauce. Toss to coat thoroughly. Serve hot.