Fierce Potatoes (Patatas Bravas)

Ingredients

• 2 pounds baking potatoes 
• 1  bay leaf 
• 2 tablespoons chives fresh chopped
• 2 large garlic cloves minced
• 0.3 teaspoon ground pepper red
• 3 tablespoons olive oil divided
• 1 tablespoon paprika smoked spanish
• 0.5 cup bottled roasted piquillo peppers red drained chopped
• 0.3 teaspoon saffron threads crushed finely
• 0.8 teaspoon salt divided
• 1 tablespoon sherry vinegar 
• 1.5 cups tomato purée fresh unsalted canned ( or )
• 0.5 cup onion yellow chopped

Equipment

• bowl
• frying pan
• sauce pan
• oven
• blender
• spatula

Directions

1. Soak whole potatoes in ice water in refrigerator 2 hours; drain.
2. Cut potatoes into 1-inch cubes. Steam potatoes, covered, 9 minutes or until just tender. Rinse with cold water; drain and pat dry.
3. Preheat oven to 45
4. Combine 1 1/2 tablespoons olive oil and saffron in center of a jelly-roll pan.
5. Bake at 450 for 3 to 4 minutes to bloom saffron. Scrape oil and saffron into a medium bowl using a rubber spatula. Return pan to oven.
6. Add potatoes and 1/2 teaspoon salt to saffron oil, tossing to coat.
7. Spread potatoes on preheated pan; bake at 450 for 45 minutes or until golden brown and crisp, stirring twice.
8. While potatoes cook, heat a small saucepan over medium heat.
9. Add remaining 1 1/2 tablespoons oil to pan; swirl to coat.
10. Add onion; saut 4 minutes or until tender.
11. Add garlic and bay leaf; saut 1 minute.
12. Add roasted pepper, tomato puree, paprika, and ground red pepper; bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
13. Remove from heat; discard bay leaf.
14. Place pepper mixture, remaining 1/4 teaspoon salt, and vinegar in a blender.
15. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
16. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Spoon sauce onto plates or a platter. Top with potatoes, and sprinkle with chives.