BRAVE POTATOES

INGREDIENTS

Potatoes en confit:  
1 Kg. potatoes
½ l. olive oil

Brave sauce:             
1 Kg. tomatoes on the vine
6 cloves garlic
5 cayenne peppers
5 eggs

Alioli sauce:              
½ l. olive oil
½ l. garlic oil
salt
sugar

PREPARATION

Potatoes en confit: Cut the potatoes into thick slices then into cylinders using an apple-corer. Then empty out the cylinders using a small punch. Confit the potatoes in mild olive oil for 1 h. at 95ºC, drain, then fry in olive oil at 190ºC. Drain on absorbent paper and sprinkle with salt.
Brave sauce: Peel and seed the tomatoes. Brown the garlic, remove from the heat and add the cayenne peppers. Add the tomatoes and fry gently until a paste forms. Remove the peppers and garlic and form a purée. Season with salt and sugar.
Alioli sauce: Add salt to the eggs and beat with the two oils. Check that the mixture has sufficient salt and is the right thickness.

TO SERVE 

Arrange the potato cylinders on a plate. Fill with the brave sauce and finish with a teaspoonful of alioli. Decorate with finely chopped, very fresh parsley.