3
Roast for 30 to 40 minutes, until potatoes are fork tender and garlic is soft, stirring after 20 minutes. Note: roasted garlic cloves are to be used in the aioli.", "While potatoes and garlic are roasting, heat remaining tablespoon of oil over medium-high heat until shimmering. Add diced onion and cook until softened and translucent, several minutes. Add garlic and cook until fragrant, 30 to 45 seconds, stirring continuously. Add diced tomatoes including liquid, tomato paste, vinegar, cayenne, pepper, 1/2 teaspoon salt, and bay leaf. Bring to a simmer then partially cover and reduce heat to medium-low. Cook for 20 to 30 minutes, stirring occasionally.", "Remove bay leaf, then either transfer mixture to blender to blend using immersion blender. (If you are blending in a traditional blender use a folded up dish towel to cover and hold the lid and pulse gradually to avoid a kitchen disaster.) Taste sauce and add vinegar, salt, pepper, or cayenne to taste. The sauce should be thin, so add a small amount of water if needed.", "Once potatoes and garlic are done turn the oven off. Set garlic cloves aside. Transfer potatoes to heat safe bowl, add tomato sauce and toss to coat. Place bowl into oven to keep warm while preparing the aioli.", "Once aioli is prepared, stir the potatoes then serve with a dollop of aioli on each portion. (If desired top with a soft poached or sunny-side up fried egg before adding the aioli.)", "Mince garlic clove. Sprinkle salt over the garlic, and using the flat side of a chef's knife scrape the garlic and salt back and forth until it becomes a fairly homogenous paste. Transfer to a medium-sized bowl. Squeeze the roasted garlic from the skins into the bowl. Add the lemon juice and egg yolk, then whisk to combine. While vigorously whisking very slowly drizzle the olive oil into the bowl. You can't really do this too slowly. It should emulsify, and become mayo-esque. Taste and whisk in additional salt or lemon juice if desired."]
