Dairy-Free Patatas Bravas with Spicy Tomato Sauce

Ingredients

• 2 lb Russet potatoes
• 1/2 cup Olive oil
• 1 tbsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 28 oz can Canned crushed tomatoes
• 1/2 medium Onion
• 2 cloves Garlic
• 1-2 Chipotle peppers in adobo sauce
• 1 tbsp Red wine vinegar
• 1 tsp Sugar

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Peel the 2 lb Russet potatoes and cut them into 1-inch cubes. Place the potato cubes in a large bowl and add the 1/2 cup Olive oil, 1 tbsp Smoked paprika, 1 tsp Garlic powder, 1 tsp Salt, and 1/2 tsp Black pepper. Toss everything together until the potato cubes are evenly coated.
3. 3Spread the coated potato cubes in a single layer on a baking sheet. Roast for 25 to 30 minutes, or until the potatoes are golden brown and crispy on the edges.
4. 4While the potatoes are roasting, finely chop the 1/2 medium Onion and mince the 2 cloves Garlic. Heat a medium saucepan over medium heat. Add the chopped onion and minced garlic to the saucepan and cook, stirring occasionally, for 5 to 7 minutes, or until they are softened and the onion is translucent.
5. 5Add the 1 28 oz can Canned crushed tomatoes, 1-2 Chipotle peppers in adobo sauce (minced), 1 tbsp Red wine vinegar, and 1 tsp Sugar to the saucepan with the onions and garlic. Stir everything together. Bring the sauce to a simmer, then reduce the heat to low and let it simmer gently for 15 minutes, stirring occasionally, allowing the flavors to meld.
6. 6Once the potatoes are golden brown and crispy and the sauce has simmered for 15 minutes, remove both from the heat.
7. 7Serve the crispy potatoes hot, with the spicy tomato sauce drizzled generously over the top.

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