Potatoes "Bravas" with Tomato Aioli
Jade recently visited Spain and came home inspired to reinvent the Spanish tapas staple, Potatas Bravas, for an anti-inflammation diet. Our spicy tomato aioli adds a burst of flavor to this dish. It will become your new favorite way to prepare potatoes!
While potatoes are often vilified because of their high carbohydrate content, they do contain a significant amount of the mineral potassium as well as vitamin C. When eaten with the skin on you’ll get a higher percentage of these valuable nutrients as well as important fiber. For most people, potatoes are easy to digest and gently on the stomach so can be a good food for sensitive stomachs.
Gluten-free, dairy-free, egg-free, soy-free, and no processed sugar.
Prep time: 15 minutes (not including soaking cashews)
Total time: 30 minutes
1 ½ lbs baby potatoes
3 medium tomatoes (or sub canned plum tomatoes)
½ cup chopped red onion
3 cloves garlic
1 cup cashews, soaked for 4 hours
2 T ghee
1 T sriracha
1 t apple cider vinegar
½ t chili pepper flakes
½ t sea salt
Chopped fresh parsley (optional)
1. Roast tomatoes on a parchment lined baking sheet at 375° for 15 minutes.
2. Bring a large pot of water to boil. Add in potatoes and boil until cooked through, about 10-15 minutes. Drain and cool slightly so you can handle them.
3. With a kitchen mallet (or use any flat surfaced tool such as a plate, measuring cup, etc.,) gently press down on each potato to flatten slightly.
4. Melt ghee in a skillet and place potatoes in the skillet to brown on both sides, about 3 minutes per side. You may need to cook them in two rounds depending on the size of your skillet. Add more ghee as needed. Place on a platter and sprinkle with sea salt.
5. Meanwhile, place the roasted tomatoes and remaining ingredients in a blender or food processor and blend until smooth.
6. To serve, place a spoonful of aioli on each potato and sprinkle with parsley to garnish.