2 medium-large potatoes, peeled and cut into 1/4-inch chunks
1 cup mayonnaise
4 or more garlic cloves mashed to a paste or put through a garlic press
2 tablespoons olive oil
2 tablespoons minced onion
1 clove garlic minced
3 medium tomatoes, chopped
1 tablespoon tomato paste
1/4 cup dry white wine
2 tablespoon water
1 tablespoon minced parsley
1/2 dried red chili pepper, seeded, crumbled or 1/4 teaspoon crushed
Dash Tabasco sauce
1 bay leaf
1/8 teaspoon sugar
Freshly ground pepper
Grease a roasting pan and arrange the potatoes in one layer. Brush with olive oil, sprinkle with salt and bake at 375F for about 45 minutes or until golden brown. Prepare the tomato sauce by heating the oil in a new skillet. Saute the onions and garlic until the onion is wilted. Add the tomatoes and saute for another few minutes
Stir in the tomato paste, wine, water, parsley, chili pepper, Tabasco, bay leaf, sugar, salt, and pepper. Cover and simmer for 30 minutes.
Strain. The sauce should should not be too thick-thin with water if necessary
To serve, arrange the potatoes in a bowl or on the dish. Spoon on several tablespoons of the tomato sauce, then if you wish 3 or 4 tablespoons of the alioli. Generally we eat either the potatoes with only the tomato sauce or a seperate dish potatoes alioli with
just the alioli sauce. Enjoy.
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