master

Jet-lagged during my first night in Madrid, all I wanted was to go to bed. But I was determined to try some tapas before falling asleep. I dragged myself to a bar near the Las Ventas bullring and ordered patatas bravas. Sleepy no more! Crispy and chewy, spicy and savory, and topped with a comforting garlic mayonnaise, they were gone in an instant. I had to make the dish at home. Though traditionally fried in chili oil, my recipe captures the same Spanish flavors without frying or jet lag.

Patatas Bravas

(to 10) new potatoes

to 1 tbsp. extra virgin olive oil

pimienton dulce (i.e.

ground black pepper

salt

Cayenne pepper

Chili powder

Hot sauce

mayonnaise

garlic clove

Juice from 14 lemon

Dash of salt

Garlic Mayonnaise

Oven

Place potatoes in 8-by-8-inch glass baking dish. Drizzle with ol- ive oil and toss to coat. Sprinkle with pimienton dulce, pepper, salt, cayenne pepper, and chili powder and toss. Bake for 30 minutes, stirring halfway through cooking time. Potatoes are ready when wedges' centers are soft when poked with a fork.

In a small bowl, whisk together garlic mayonnaise ingredients.

When potatoes are cooked through, remove from oven and place in a small serving bowl. Drizzle desired amounts of hot sauce and garlic mayonnaise on potatoes. Serve immediately with remaining garlic mayonnaise as dipping sauce.