Patatas bravas

Jaleo--a local chain around DC-- used to serve this dish up as chunks of tomatoes, with tomato sauce and garlic aioli. Lately, though they've changed the recipe, so now it's potato chips with the same sauces. While, the new version is good, it's not exactly what I LOVE. So, here's my take on that recipe. It's really 3 easy recipes in 1. Once you make these you'll want to eat the whole bowl. I usually serve this with roasted asparagus, or salad, or even a couple of cheeses & bread.

Patatas Bravas:
Roasted potatoes
1 1/2 lbs of potatoes (I used some colorful fingerlings)
2 tbs olive oil
salt & pepper to taste

Aioli:
1 head of garlic
2 T olive oil divided
2/3 c. prepared mayo
juice of 1 lemon
salt to taste

1 c. of romesco sauce http://econkitchenchicks.blogspot.com/2009/08/back-from-hiatus.html, warmed through.

Preheat oven to 400 degrees F

1. Slice the head of garlic in half across the equator. Drizzle with a glug of olive oil and wrap in foil and place in the oven. (you can do this ahead of time)
2. Cut the potatoes into bite-sized chunks (somewhat a little bigger than 1")
3. Place the potatoes on a cookie sheet and drizzle with 2 T of olive oil, a generous pinch of salt and pepper. Toss with your fingers to get the potatoes coated with the olive oil
4. Place the cookie sheet in the oven and set the timer for 30 minutes, giving the potatoes a toss about 1/2 way through.
5. After the garlic has spent about 30 minutes in the oven, it should be nice and honey-golden colored. If' it's still pale looking, let it go a little longer.
6. One the garlic has cooled to the touch, squeeze out the roasted cloves and combine with mayo, 1 T olive oil, salt, and lemon juice. I sometimes use a food processor, or sometimes I just mash it all up with a fork. Do whatever feels easiest.
7. Once the potatoes have gone for 30 minutes, check to make sure they have a nice brown color on them. If not, let them go a couple more minutes... This will be a personal call. I like my potatoes really crispy.
8. Assemble. Place potatoes on bottom, spoon over the romesco sauce, and dot with your aioli.
9. Enjoy!