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Salsa Patatas Bravas with Jalapeno Aioli
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Course: Side Dish
Cuisine: Fusion
Keyword: potatoes
Servings: 8 servings
Ingredients
  • ½ cup mayonnaise*
  • 2 to 3 tablespoons Ortega® Diced Jalapenos or Ortega® Sliced Jalapenos
  • 3 pounds baby potatoes, halved or quartered
  • 3 tablespoons olive oil
  • 3 cups Ortega® Thick & Chunky Salsa, divided
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • ½ teaspoon ground coriander (optional)
Instructions
  1. Preheat oven to 425F. Combine mayonnaise and Ortega® Diced Jalapenos or Ortega® Sliced Jalapenos in blender or food processor. Process until smooth.
  2. Toss potatoes with olive oil and season with salt. Roast potatoes 20 minutes or until browned and crisp.

  3. While potatoes are roasting, combine Ortega® Thick & Chunky Salsa, smoked paprika, cumin and coriander in saucepan and simmer 10 minutes or until thickened slightly.

  4. Arrange potatoes on serving dish and top with Salsa mixture and jalapeno mayonnaise. Sprinkle with chopped fresh parsley or cilantro, if desired.
Recipe Notes
  • Tom make this vegan, use a vegan mayo or leave out the aioli.