- Olive oil for frying
- 2 pounds new potatoes cut 2" chunks
- Salt to taste
- 2 tablespoons all-purpose flour
- 1 teaspoon sweet paprika
- 1 cup beef stock
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes - (to 1)
- 1/4 cup tomato sauce
- 1/4 cup aioli or to taste
In a large nonstick fry pan over medium heat, pour in olive oil to a depth of 1 1/2 inches. When the oil is hot, add the potatoes and more oil if necessary to cover, reduce the heat to low and cook until the potatoes are tender, 20 to 30 minutes. Increase the heat to high and continue cooking until they are crispy and brown. Using a slotted spoon, transfer the potatoes to a cazuela or baking dish, season with salt and keep warm in a low oven.
Drain off all but 1 tablespoon of the oil from the pan. Add the flour and paprika and stir over low heat for a few minutes. Slowly add the stock, stirring constantly. Then add the vinegar and red pepper flakes and simmer, uncovered, over low heat for about 10 minutes. Stir in the tomato sauce and season with salt. Transfer to a small bowl and stir in the aioli. Serve immediately with the potatoes.
This recipe yields 8 servings.