Small boats of spicy potatoes

This recipe is a modern version of spicy potatoes, such a typical serving of Madrid. We love it!

Ingredients for 6 pcs:
- 2 large potatoes
- Olive oil
- 1 clove of garlic
- 1/2 spicy red pepper
- 1 teaspoon of paprika 
- 1/4 cup of white wine
- 3.4 oz of tomato sauce
- 6 tablespoons of mayonnaise

Recipe:
- Wash and peel the potatoes.
- Cut into three pieces of 3 fingers high approx.
- Using a scooper, empty the center of the potato pieces but not to the background.
- Fry them for 20 minutes in a pot with olive oil (the cover) over medium-low heat to glaze.
- While the potatoes are frying, you can do the sauce.
- Peel, cut the garlic in slices and fry them in a pan with a little oil.
- When they start to brown, add the spicy red pepper cut into small pieces.
- Take it back a moment from the heat, add the paprika, stir well to mix it and pour the white wine quickly so that the paprika does not burn.
- Put back on fire, let reduce a little broth and add the tomato sauce.
- Whisk all using a mixer until you have an uniform cream.
- Drain the potatoes and remove excess of oil with paper towels.
- Place in a bottle the spicy sauce and the mayonnaise in another one and fill the holes of the small boats of potato at the same time, so that half fill each with every sauce.
- Move the sauces in circles using a toothpick to make the presentation more original.

Bon appetit!