Patatas Bravas

I got this recipe from Food and Drink Holiday 2015 and it is the first time I have heard of it.  Typically a tapa is deep fried but these are baked for a healthier choice.

POTATOES
750 g Yukon gold potatoes, peeled and cut into rough 1 1/2 to 2 inch dice
3 tbsp olive oil
Salt and freshly ground pepper

TOMATO SAUCE
1 tbsp olive oil
1/2 cup chopped Spanish onion
1 tbsp chopped garlic
1 tsp hot smoked Spanish paprika
1/4 tsp red chili flakes
2 cups pureed tomatoes
1/4 tsp sugar
2 tbsp sherry vinegar
Salt

AIOLI
1/4 cup mayonnaise
1/2 tsp minced garlic or more to taste
1 tsp lemon juice
Salt and freshly ground pepper

GARNISH
1 tbsp chopped parsley

• Preheat oven to 450F.
• Place potatoes in a pot of salted cold water.  Bring to boil and boil for 5 minutes.  Drain well and shake dry in pot over turned off heat.
• Toss potatoes with oil and season with salt and pepper.  Place on baking sheet and bake for about 20 to 25 minutes or until golden and tender, turning occasionally.  Remove from oven and sprinkle with more salt.  Reserve.
• Heat 1 tbsp oil in skillet over medium low heat.  Add onion and garlic and sauté for 7 to 10 minutes or until soft.  Stir in paprika and chili flakes and cook for 1 minute.  Add tomatoes and bring to boil.  Reduce heat and simmer for 10 to 15 minutes or until thickened.  Add sugar and sherry vinegar.  Season with salt.  Reserve until needed.
• Combine mayonnaise with garlic and lemon juice.  Season with salt and pepper.
• Place potatoes on serving and spoon over warm tomato sauce.  Streak with the aioli and sprinkle with parsley.