Patatas Bravas with Spicy Tomato Sauce

Ingredients

• about 910 g Potatoes (Yukon Gold or Russet)
• 2 cups Olive Oil (for frying)
• 2 tbsp Tomato Paste
• 1 14oz can Diced Tomatoes (canned)
• 3 cloves Garlic
• 1 tsp Smoked Paprika
• 0.25 tsp Cayenne Pepper
• 1 tbsp Red Wine Vinegar
• 1 tsp Sugar
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Fresh Parsley (chopped, for garnish)

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

Instructions

1. 1Peel and cut the potatoes into 2.54 cm cubes.
2. 2Heat olive oil in a deep fryer or large pot to 175°C.
3. 3Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels and season with salt.
4. 4In a saucepan, heat 1 tablespoon of olive oil over medium heat.
5. 5Add minced garlic and cook until fragrant, about 1 minute.
6. 6Stir in tomato paste, diced tomatoes, smoked paprika, cayenne pepper, red wine vinegar, sugar, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
7. 7Serve the crispy potatoes with the spicy tomato sauce and garnish with fresh parsley.

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