Patatas bravas

Preheat the oven to 180°C. Peel the potatoes and, using a mandolin, cut them into thin slices. Mix the slices with whipped cream, garlic, salt and pepper. Line a baking tray with baking paper and arrange the potato slices layer by layer. Pour the remaining whipping cream on top and bake in the oven for about 1½ hours. Then let the potato layer cool for 1-2 hours in the refrigerator with a weight on top so that it becomes firm.

Heat olive oil in a saucepan and sauté the onion until translucent. Add the cherry tomatoes and fry for about 10 minutes until soft. Add the paprika, cinnamon and honey and simmer gently for another 10 minutes. Puree until smooth and season with salt and pepper.

Mix the yogurt, mayonnaise, garlic, lemon juice and basil until smooth.
Season to taste with salt and pepper and let rest in the refrigerator for a while to allow the flavors to soak in.

Cut the cooled potato layer into cubes or strips. Place them side up on a baking sheet lined with baking paper. Brush the cubes lightly with oil so that they become nice and crispy. Preheat the oven to 220°C (hot air) and bake the cubes for 12-18 minutes, until golden brown and crispy. Turn them carefully halfway through with a spatula or tongs. If necessary, drain briefly on kitchen paper.

Serve the crispy potato cubes with a spoonful of the roasted tomato sauce. Add a dot of the lemon-garlic yogurt dip and garnish with chopped chives. Season additionally with a pinch of salt, if desired.