Patatas Bravas with Spicy Tomato Sauce and Alioli Recipe

Ingredients

• 3 pounds Yukon Gold potatoes, cut into 1 ½-inch chunks
• Kosher salt
• 4 tablespoons extra virgin olive oil
• 2 tablespoons extra virgin olive oil
• 1/4 cup yellow onion, minced
• 2 cloves garlic, minced
• 2 cups peeled, seeded and chopped tomatoes, about 1 pound, fresh or canned
• 1 tablespoon tomato paste
• 1/2 cup dry white wine
• Pinch of crushed red pepper flakes
• 1/4 teaspoon Tabasco sauce
• 1 bay leaf
• 2 tablespoons chopped fresh flat leaf parsley
• 1/4 teaspoon fresh chopped thyme
• Pinch of sugar
• 2 to 3 teaspoons red wine vinegar
• 1 recipe Aioli
• 1 tablespoon chopped fresh flat leaf parsley
• ½ cup extra virgin olive oil
• ½ cup unflavored oil, sunflower, safflower, canola, vegetable
• 1 egg yolk
• 3 to 4 cloves garlic, minced
• 2 to 3 tablespoons lemon juice
• Salt and freshly ground black pepper