Faux Patatas Bravas 

Total time: 35 minutes
   These are not as hot as the 'real' ones in Spain.  If you would like more heat add red pepper flakes or a few drops of bottled hot sauce.  The translation is 'Fierce Potatoes' (not 'brave'). The Pimiento Sauce is enough for 2 dishes.

 Ingredients:

• 2 medium potatoes
• 1 tbs olive oil
• 2 tsp Herbes de Provence
• 1 tbs sherry vinegar
• 1 tsp paprika    smoky if you have it
• Pimiento Sauce: 
• 4oz (120gr) pimento (pimiento) or roasted red peppers
• 1 cup (8oz, 240ml) tomato sauce 
• 1 shallot
• 2 cloves garlic
• 2 tsp olive oil
• 1 tsp oregano
• 1 tsp chili powder
• 2 tsp Balsamic vinegar
• Red pepper flakes, if you want more heat

 Instructions:

• Cut potatoes into large pieces. 
• Whisk together the oil, herbs and vinegar. 
• Add potatoes and toss to coat. 
• Cook in grill pan on barbecue grill about 25 minutes or until done and starting to brown and get a bit crispy. 
• Or you can roast them in the oven:  Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes. 
• Gently warm 1/3 - 1/2 cup Pimiento Sauce. 
• When potatoes are done, put into a bowl and pour warmed Pimiento Sauce over - just enough to very lightly coat. 
• Sprinkle with paprika and serve.
• Pimiento Sauce:
• Finely chop shallot and garlic. 
• Heat oil in small sauce pan over medium heat. 
• Add chili powder, shallot, garlic and sauté until tender, about 3 minutes. 
• Add the remaining ingredients and bring to a boil over medium heat. 
• Reduce heat, cover and simmer for 5 minutes. 
• Purée with blender or immersion blender. 

Leftover Pimiento Sauce can be used with grilled chicken breasts or grilled fish or grilled pork chops.