Ingredients:
1 pound of baby potatoes
Pinch of salt
Pinch of pepper
Pinch of paprika
Pinch of garlic powder
Drizzle Olive oil
Sauce:
14 ounces of crushed tomato
Drizzle Olive oil
4 Garlic cloves
2 tablespoons of chopped onion
½ cup mayonnaise
1 tablespoon smoked paprika
Pinch Salt
Dash pepper
Directions:
Prep the Potatoes: Take your baby potatoes and cut them into 4 pieces. Take salt, pepper, Paprika, and garlic powder and coat the cut potatoes in the seasoning and let them sit on the side.
Cook the tomatoes: Take the garlic and onions and with a drizzle of olive oil and cook them for 45 secs to a minute in a pan on low/medium heat. After that put the tomatoes into the pan and cook on medium/ high heat for 2 minutes. ¾ of the smoked paprika and save the rest for later.
Cool the tomatoes: Let the tomatoes sit and cook for 3 minutes and then transfer into a plastic container to put in the freezer for ten-fifteen minutes until the tomatoes are mostly cool.
Fry the potatoes: While the tomatoes are in the freezer take your potatoes and fry them in a deep fryer for 4-7 minutes or until crispy and golden brown (or you can bake them on 375 until golden brown around 25-30 minutes). Pat your patoas dry and add a pinch of salt to the top.
Finish up the sauce: Take your tomatoes out of the freezer and in a blender blend the tomatoes until all of the lumps are gone. Add in the mayo, the rest of the paprika, salt, and pepper and blend until combined
Plate the meal: On a plate put your potatoes and drizzle sauce on to the top of the potatoes. Add the chopped parsley (if desired) and put toothpicks into the potatoes so there is easy access to the tapas.