Dairy-Free and Egg-Free Patatas Bravas with Bravas Sauce

Instructions

1. 1Peel the about 910 g Russet potatoes and cut them into 2.54 cm cubes. Heat the 2 cups of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 175°C.
2. 2Carefully add the potato cubes to the hot 2 cups of olive oil. Fry the potatoes for 8 to 10 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the potatoes from the oil and place them on a plate lined with paper towels to drain. Sprinkle the potatoes with 0.5 tsp of salt.
3. 3While the potatoes are frying, prepare the bravas sauce. Heat the 2 tbsp of olive oil in a medium saucepan over medium heat.
4. 4Add the 0.5 medium onion, chopped, to the saucepan and cook, stirring occasionally, until it has softened, about 5 minutes. Add the 2 cloves of garlic, minced, and cook for 1 minute more, until fragrant.
5. 5Stir in the 2 tsp of smoked paprika, 0.25 tsp of cayenne pepper, and 2 tbsp of tomato paste. Cook for 1 minute, stirring constantly, until the mixture is fragrant.
6. 6Pour in the 0.5 cup of vegetable broth and 1 tbsp of sherry vinegar. Bring the sauce to a simmer, then reduce the heat to low and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
7. 7Carefully transfer the sauce to a blender or use an immersion blender directly in the saucepan. Blend the sauce until it is smooth and creamy.
8. 8Serve the crispy patatas bravas immediately with the warm bravas sauce spooned over the top.

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