Patatas Bravas with Dairy-Free Brava Sauce

Ingredients

• 2 lb Potatoes (Yukon Gold or Russet), cut into 1-inch cubes
• 3 cups Olive Oil (for frying)
• 1 tbsp Smoked Paprika
• 2 tbsp Tomato Paste
• 1/2 cup Vegetable Broth
• 2 cloves Garlic (minced)
• 1 tbsp Red Wine Vinegar
• 1/4 tsp Cayenne Pepper
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Heat olive oil in a deep fryer or large pot to 350°F (175°C).
2. 2Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
3. 3For the brava sauce, heat a tablespoon of olive oil in a saucepan over medium heat.
4. 4Add garlic and sauté until fragrant, about 1 minute.
5. 5Stir in tomato paste and smoked paprika, cook for another minute.
6. 6Gradually whisk in vegetable broth and red wine vinegar. Bring to a simmer.
7. 7Season with cayenne pepper, salt, and black pepper. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
8. 8Serve the crispy potatoes immediately, topped with the dairy-free brava sauce.

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