Patatas Bravas (Spanish Style Crispy Potatoes with Garlicky Red Pepper Sauce)

These very tasty potatoes could be an addition to your next tapas party!!
(serves 6)

For the potatoes:
2 lbs. med. Yukon Gold potatoes, sliced crosswise 1/2" thick
1/2 t. baking soda
4 T. EVOO
Kosher salt

For the sauce:
1/3 cup mayo.
1/4 cup chopped roasted red peppers
2 t. sherry vinegar
1 t. freshly* squeezed lemon juice
1/2 t. smoked paprika
1/2 t. minced garlic
Pinch of cayenne pepper

To prepare the potatoes: Preheat the oven to 450. Adjust an oven rack to the lowest position. In a Dutch oven or large saucepan combine the potatoes and baking soda with enough cold water to cover by 1". Bring to a boil, reduce to a simmer and cook until the exterior part of the slices has softened but the centers are still slightly firm when pricked with a knife, about 5 min. While the potatoes are simmering, place a rimmed sheet pan on the bottom rack of the oven to heat up. Drain the potatoes and return them to the saucepan. Cook over med. heat a few min., shaking the pan until there is no excess water on the surface of the potatoes. Transfer them to a large bowl. Drizzle with 2 T. of the oil and 1/2 t. salt; toss well to combine. Drizzle with another 1 T. oil and continue to toss until coated with a starchy paste. Carefully remove the sheet pan from the oven and pour the remaining T. of oil onto it, tilting the pan to coat the bottom. Add the potatoes and spread them out in one layer (the end pieces should be placed skin side up). Bake until the bottoms are golden brown, 20-25 min., rotating the pan after 10 min. Flip the potatoes and brown them on the second side, 15-20 min. Sprinkle with salt to taste.
To make the sauce: In a blender puree the peppers. Add the remaining ingredients and blend, scraping down the sides several times, until smooth.
To serve: Transfer the potatoes to a bowl and drizzle with the sauce, or serve the sauce on the side.

"Stop chasing what your mind wants and you'll get what your soul needs."

Love,

MM