This summer I went to Barcelona for a week. The food was, of course, phenomenal. I spent a lot of time at tapas bars, where patatas bravas are the undisputed star--crispy spiced potato chunks, topped with aioli. I'm not huge into mayonnaise, so when I came home, I decided to try making my own variation, topped with another classic Spanish sauce: romesco. It's a divine pairing--crunchy, creamy, smoky, tangy, nutty and bright--and works beautifully as an appetizer, tapa or side dish.

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