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June 15, 2019 2 min read


Salsa Brava:

  • 2 tablespoons olive oil
  • 1/2 small red onion, finely diced
  • 2 cloves garlic, finely chopped
  • 1 tablespoon Inspiced Paella-licious
  • 1 can of fire-roasted tomatoes
  • Few dashes hot sauce
  • Splash aged sherry vinegar
  • Inspiced Everyday Gourmet 

Garlic Aioli:

  • ¼ cup mayonnaise
  • 1 garlic glove
  • 1 teaspoon lemon juice


  • 4 large Russet or Yukon Gold potatoes, roughly diced 3/4 thick
  • ½ teaspoon baking soda
  • ¼ cup olive oil
  • Inspiced Everyday Gourmet




  1. Place a large baking sheet in the oven. Preheat the oven to 500 degrees F.
  2. Add baking soda and salt to a pot of water. When it begins to boil, add the potatoes, cover and return to boil.  Allow to boil for one minute, then remove and drain the potatoes in a colander. 
  3. Return potatoes to the pot and stir for 30 seconds before adding olive oil and Everyday Gourmet. Stir to evenly distribute and fully coat.
  4. Remove the baking sheet from the oven and arrange potatoes in a single layer. Return to oven and bake for 15 minutes. 
  5. Use a spatula to flip potatoes and then roast for an additional 15-20 minutes, or until crispy and golden.

Salsa Brava

  1. Heat a saute pan over medium heat. Add olive oil.  Add onion and saute until soft, about 5-8 minutes.  Add garlic and stir until fragrant, about 30 seconds.  Add tomatoes, salt, Paella-licious, and hot sauce.  Stir to combine.
  2. Reduce heat and allow to simmer for about 20 minutes, stirring occasionally and adjusting seasoning if needed. Remove from heat and add to a food processor.  Add sherry vinegar.  Process until smooth, season with Everyday Gourmet
  3. Scrape the mixture into a bowl, cover and refrigerate for 30 minutes.

 Garlic Aoli

  1. Add mayonnaise, lemon juice, and garlic to a bowl and stir to combine. Season with Everyday Gourmet if desired. 

To serve:  drizzle potatoes with salsa brava and aioli.  Serve hot.   



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