Patates Braves

The key thing here--aside from cooking the potatoes to perfection-is the spicy tomato sauce that accompanies the aioli. The recipe for this sauce comes straight from the kitchen of Fonda Gaig.

best quality potatoes

aioli using best quality eggs (orange not yellow yolk!)

spicy tomato sauce:

ripe tomatoes

guindillas

pimenta

garlic, crushed

EVOO

1. potatoes are boiled then deep fried (home version is boiled, coated with EVOO, baked until crisp)
2. make aioli, set aside
3. make sauce by frying up tomatoes and other ingredients to taste; blend and pass through sieve
4. serve potatoes on a platter; plop a couple of tblsp on individual plates, drizzle the tomato sauce on top of the aioli, with potatoes on the side