Chipotle Patatas Bravas with Vegan Aioli

For the Potatoes:

• 2lbs yellow potatoes, cut into 1-inch cubes (or russet potatoes)
• 5 cups of water 
• 4 Tbls. sea salt
• 1/2 cup Olive Oil

For the Sauce:

• 15oz can of diced tomatoes (NO SALT ADDED), not drained
• 1 tsp. La Preferida Organic Agave or honey
• 2 garlic cloves
• 7oz can La Preferida Whole Chipotles in Adobo (5 peppers + 2 tbsp. of sauce)
• 1/2 white onion, diced small
• 2 Tbls salt
• 1 Tbls. La Preferida Tomato Paste
• 1 Tbls apple cider vinegar

For the Aioli:

• 3/4 cup Fat-Free Greek Yogurt (or non-dairy yogurt)
• 2 garlic cloves
• cilantro, washed and dried 8-10 stems
• 1 lime, juiced
• 1/2 tsp sea salt

• 2 Tbls chopped cilantro, for garnish

1. Wash potatoes and place in a large pot with water and salt. Bring to a boil, then lower heat to simmer for 5 minutes. Check potatoes by piercing with knife. (They should have a little resistance, but not fall apart.)
2. Strain the potatoes and place on a plate. Allow them to cool for about 10 minutes. 
3. For the sauce, combine canned tomatoes, agave, garlic, chipotle peppers, onion, and salt. Blend well and set aside.
4. Frying: In a large non-stick frying pan, add 4 Tbls olive oil and bring to medium heat for about 30 seconds. Slowly add potatoes using a slotted spoon to avoid splashing the oil. Stir every minute for about 5 minutes. or until golden on all sides.
   Baking: Toss potatoes lightly in olive oil, salt, and pepper. Place in oven at 400 F on a baking sheet and roast until golden brown (approx 25 minutes)
5. Add tomato paste and stir for about 30 seconds. Add the blended tomato sauce – bring to a simmer, add apple cider vinegar and reduce heat to low. Cook for 5 minutes, stirring occasionally. Set aside and keep warm. 
6. For the aioli, blend yogurt, garlic, cilantro, lime juice, and salt. 
7. To serve, spoon a 1/2 cup of potatoes onto a plate, top with aioli and garnish with cilantro.