Patatas Bravas (Spicy Potatoes)

It's tapas night! I love Spanish tapas, and one of my favorite tapas dishes is Patatas Bravas (wild potatoes), or spicy potatoes. It is apparently one of the most popular tapas dishes in Spain. This version of patatas bravas is not too saucy and not too dry but just right.

Patatas Bravas 

Ingredients 
2 lbs baby potatoes, washed and unpeeled
Olive oil
Salt and black pepper
Sauce: 
4 tbsp olive oil
2 cloves garlic, chopped
2 tbsp tomato puree (not tomato paste!)
1 tbsp red wine vinegar
2 tsp smoked paprika
Pinch of cayenne pepper or chilli powder
Splash of tabasco sauce (optional)
1 1/2 tbsp mayonnaise

Directions
Preheat oven to 450 degrees. Slice the potatoes thickly, about 1/2 inch. Alternatively, cut them into 1 inch cubes. Arrange on a baking tray in a single layer, and brush some olive oil over them. Sprinkle with salt. Bake in oven for 25 minutes until golden and crisp, then turn the potatoes over and bake for another 15 minutes or until browned and crisp.

In the meantime, heat up 4 tbsp olive oil in a large pan and fry the garlic. Then mix in the tomato puree, vinegar, paprika and cayenne/chilli powder. Add salt, black pepper and tabasco to taste. Add the potatoes and toss to coat. Stir in the mayonnaise. Dish out and serve hot.