Every tapas bar serves a version of this dish. This one is my favorite. Roughly cut into rounds and roasted, the potatoes are the perfect vehicle for the two spicy sauces. Sometimes the potatoes are cubed and eaten with a toothpick, other times they are cut in wedges. These potatoes must be made just before serving —plan a cold menu of dishes that can be made ahead and add just this one for a hot tapa. Use any kind of potato that you like, and think of using fingerling... as they are the perfect shape & size. Dip the potato in the Red Chili Piri Piri and then in the Classic Lemon Mayonnaise for the two sauces to mix in one bite.
4 large potatoes, peeled and sliced into 1/4- inch rounds
1 bay leaf
Salt and fresh ground black pepper
4 tablespoons olive oil
1 cup Victoria Amory Red Chili Piri Piri
1 cup Victoria Amory Classic Lemon Mayonnaise
1 teaspoon Tabasco sauce or more to taste
Heat the oven to 400°F. Bring a large pot of salted water to a boil. Add the potato rounds and the bay leaf, and cook until just soft, about 10 minutes. Using a slotted spoon, remove the potatoes from the water and place them in one layer on a cookie sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake until golden, 15 to 20 minutes.
To serve, arrange the potatoes in the center of a shallow platter. Place the piri piri in a small bowl and the mayonnaise in another to dip and bite!