Patatas Bravas with Mexican Chipotle Sausage

• For the potatoes:
• 2 ½ pounds russet potatoes, peeled and cut into ¾-inch cubes
• ¼ cup olive oil
• ½ tablespoon fennel seeds
• 2 tablespoons chopped fresh rosemary leaves

Sea salt and freshly cracked black pepper

For the salsa brava

• 2 tablespoons olive oil
• ½ tablespoon fennel seeds
• 1 teaspoon dried red chili flakes
• 1 Spanish onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 teaspoons smoked paprika
• 28-ounce can crushed tomatoes
• 1 tablespoon sherry vinegar

Sea salt and freshly cracked black pepper

• For the Garlic Aioli:
• 1/2 cup plant-based mayo
• 1 garlic clove, minced
• 1 tablespoon freshly squeezed lemon juice

Sea salt

• For the Sausage:
• 1 tablespoon olive oil
• 1 package Field Roast, Mexican Chipotle Sausage, crumbled

Chopped flat-leaf parsley and lemon wedges, to serve

1. Preheat an oven to 425 degrees F. Line a baking sheet with parchment paper.
2. Place the potatoes in a stock pot filled with cold, salted water and bring to a boil. Cook for about 10 minutes, or until fork tender but still firm, then drain and place back in the stockpot. Shake the pot a few times to rough up the edges of the potatoes, then add the olive oil, fennel seeds, and rosemary. Gently mix to combine, then arrange on the baking sheet in a single layer. Season with sea salt and pepper then roast, turning halfway through, for 30 – 35 minutes, or until crispy and golden all over.
3. Meanwhile, prepare the Salsa Brava. Heat a saucepan over medium-heat and pour in the olive oil. Add the fennel seeds and chili flakes and bloom for 2 minutes, until fragrant. Add the onions, season with a small pinch of salt, and cook until translucent, 5 – 7 minutes. Stir in the garlic and tomato paste and cook, stirring often, for 1 ½ minutes, then add the crushed tomatoes, paprika, and sherry vinegar. Season with salt and pepper, bring to a simmer, and let the sauce bubble away until thickened, 10 – 15 minutes,
4. In a small bowl, combine the mayo, garlic, and lemon, season with a small pinch of salt, and mix well. Chill in the fridge until ready to serve.
5. Lastly, time for the star of the show! Heat a skillet over medium-heat and pour in the olive oil. When the oil is shimmering, add the Field Roast Mexican Chipotle Sausage and cook until crisp and browned all over.
6. Place the finished potatoes in a serving dish, then add your sausage, drizzle over as much of the tomato sauce and aioli as you like, then top with finely chopped flat-leaf parsley. Serve immediately. Delicious!