Patatas Bravas (Spicy Potatoes)

Ingredients

• about 910 g Yukon Gold potatoes
• 1 cup Olive oil
• 1 tsp Smoked paprika
• 2 tbsp Tomato paste
• 2 cloves Garlic
• 0.25 tsp Cayenne pepper
• 1 tbsp White vinegar
• 0.5 tsp Sugar
• 0.5 tsp Salt

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

Instructions

1. 1Peel and cube the potatoes into 2.54 cm pieces.
2. 2Heat olive oil in a large skillet or deep fryer to 175°C.
3. 3Fry the potatoes in batches until golden brown and crispy, about 8-10 minutes. Remove with a slotted spoon and drain on paper towels.
4. 4To make the brava sauce, heat 2 tablespoons of olive oil in a saucepan over medium heat. Add minced garlic and cook for 30 seconds.
5. 5Stir in the tomato paste, smoked paprika, cayenne pepper, white vinegar, and sugar. Cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
6. 6Season with salt to taste.
7. 7Serve the fried potatoes hot, drizzled with the brava sauce. Garnish with fresh parsley if desired.

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