Ingredients
For the potatoes
- 6 large, new potatoes in their skins
- 30 g Bresc Andalusian garlic puree
- 0.5 dl olive oil
- 5 g smoked paprika powder
- salt and pepper
For the sauce
- 100 g Bresc Shallot chopped
- 5 Bresc Peeled garlic cloves
- 30 g Bresc WOKchilli
- 2 sprigs fresh thyme, leaves only
- 400 g tomato chunks, (tinned)
- 100 g Bresc Pomodori marinati
- 10 g sherry vinegar
- salt and black pepper
For the garnish
- Bresc Alioli clásico
- lemon