To make the sauce, puree the tomatoes in a food processor.
In a skillet, heat oil.
Add garlic and jalapeno.
Once softened, add pureed tomatoes, smoked paprika, salt and pepper.
Simmer for 5 minutes on medium heat, until the sauce thickens.
To make the aioli, make sure the garlic is chopped very fine.
Sprinkle a little salt on top and with the back of a knife press down to form a garlic paste. (this can also be done using a mortar and pestle)
In a bowl, combine garlic, lemon juice and egg yolk.
Using an electric mixer, beat well until the egg yolk becomes light in color.
VERY SLOWLY, add olive oil a little at a time, beating well after each addition until well incorporated.
Keep on beating and it will thicken into a mayonnaise consistency.
Add salt and mix to combine.
To serve, place potatoes in a bowl.
Top with tomato sauce and then aioli.
Garnish with parsley and another good squeeze of a lemon.
Notes
Make sure egg yolk is cold.
It is important to add smoked paprika at beginning. If you add after the sauce is cooked, the flavor will be too strong.
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