Dairy-Free Patatas Bravas with Spicy Tomato Sauce

Ingredients

• about 910 g Potatoes, Yukon Gold or Russet, cut into 1-inch cubes
• 2 cups Olive Oil, for frying
• 2 tbsp Olive Oil
• 1/2 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 tsp Smoked Paprika
• 1/4 tsp Cayenne Pepper
• 2 tbsp Tomato Paste
• about 410 g Crushed Tomatoes
• 1/4 cup Vegetable Broth
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 2 cups of olive oil for frying in a large pot or deep fryer over medium-high heat until it reaches 175°C.
2. 2Carefully add the about 910 g of potatoes, cut into 2.54 cm cubes, to the hot oil. Fry in batches for about 5-7 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the potatoes from the oil and drain them on paper towels. Season the crispy potatoes with 1/2 tsp of salt.
3. 3While the potatoes are frying or draining, prepare the brava sauce. Heat the 2 tbsp of olive oil in a medium saucepan over medium heat.
4. 4Add the 1/2 medium onion, finely chopped, to the saucepan and cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
5. 5Stir in the 2 cloves of garlic, minced, the 1 tsp of smoked paprika, and the 1/4 tsp of cayenne pepper. Cook for 1 minute more, stirring constantly, until fragrant.
6. 6Add the 2 tbsp of tomato paste and the about 410 g of crushed tomatoes to the saucepan. Stir well to combine with the onion and spice mixture. Bring the sauce to a gentle simmer.
7. 7Pour in the 1/4 cup of vegetable broth and continue to simmer the sauce for 10 minutes, stirring occasionally. This will allow the flavors to meld and the sauce to thicken slightly. Season the brava sauce with 1/4 tsp of black pepper.
8. 8Serve the hot, crispy potatoes topped with the warm brava sauce.

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