Patatas Bravas (Dairy-Free Spicy Potatoes)

Ingredients

• 1.5 lb Potatoes, peeled and cubed
• 2 cups Olive Oil, for frying
• 2 tablespoons Olive Oil
• 1/2 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 tablespoon Smoked Paprika
• 2 tablespoons Tomato Paste
• 1/2 cup Vegetable Broth
• 1-2 teaspoons Hot Sauce (e.g., Cholula)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Heat the 2 cups of olive oil for frying in a large, heavy-bottomed pot or deep fryer over medium-high heat until it reaches 350°F (175°C).
2. 2Carefully add the 1.5 lb of peeled and cubed potatoes to the hot oil, frying them in batches to avoid overcrowding the pot. Fry for about 5-7 minutes per batch, 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 1/2 teaspoon of salt.
3. 3While the potatoes are draining, place a separate medium saucepan over medium heat. Add the 2 tablespoons of olive oil.
4. 4Add the 1/2 medium onion, finely chopped, to the saucepan and sauté for 5 minutes, stirring occasionally, until the onion appears softened and translucent.
5. 5Add the 2 cloves of garlic, minced, to the saucepan and cook for 1 minute more, stirring constantly, until fragrant.
6. 6Stir in the 1 tablespoon of smoked paprika and the 2 tablespoons of tomato paste. Cook for 1 minute, stirring constantly, until the mixture is fragrant and slightly darkened.
7. 7Pour in the 1/2 cup of vegetable broth and 1-2 teaspoons of hot sauce. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly to a gravy-like consistency.
8. 8Season the sauce with 1/4 teaspoon of black pepper. Taste the sauce and add more salt or hot sauce if desired.
9. 9Serve the crispy fried potatoes with the brava sauce spooned over the top.

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