Patatas Bravas (Spicy Potatoes)

Instructions

1. 1Pour the 3 cups of olive oil into a large, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches 175°C.
2. 2Carefully add about one-third of the about 910 g of cubed potatoes to the hot oil. Fry them for 5 to 7 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. Repeat this step with the remaining potatoes, frying them in batches.
3. 3While the potatoes are frying, place a 25.4 cm skillet over medium heat. Add the 2 tablespoons of olive oil to the skillet.
4. 4Add the 1/2 chopped onion to the skillet and cook, stirring occasionally, for about 5 minutes, until it looks soft and see-through.
5. 5Add the 2 minced cloves of garlic to the skillet and cook for 1 minute more, until you can smell its fragrance.
6. 6Stir in the 1 teaspoon of smoked paprika and the 1/4 teaspoon of cayenne pepper. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
7. 7Pour in the 1 (about 400 g) can of crushed tomatoes. Add the 1 teaspoon of sugar and the 1/2 teaspoon of salt. Stir everything together. Bring the sauce to a gentle simmer, then reduce the heat to low and cook for 10 minutes, stirring every so often, until the sauce has thickened slightly.
8. 8Arrange the crispy fried potatoes on a serving platter and spoon the spicy tomato sauce over the top.

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