Patatas Bravas

🔥 Prep

• Wash and peel (optional) the 500 g potatoes, then cut them into roughly 2 cm cubes.
• Pat the potato cubes dry with a clean kitchen towel to remove excess moisture.
• Measure out 2 cup olive oil into a small bowl for heating.
• In a separate bowl, combine 1 cup tomato sauce, 1 tsp smoked paprika, 0.5 tsp chili powder, and 1 tsp salt; stir to form the brava sauce.

🔥 Cook

• 1. Pour the measured 2 cup olive oil into a deep skillet or pot and heat over medium-high heat until the oil reaches about 180 °C (or a small potato cube sizzles immediately).
• 2. Add the potato cubes in a single layer, working in batches if necessary, and fry for 8‑10 minutes, turning occasionally, until they are golden brown and crisp on the outside.
• 3. Using a slotted spoon, transfer the fried potatoes to a paper‑towel‑lined plate to drain excess oil; lightly sprinkle with a pinch of the 1 tsp salt while still hot.
• 4. Reduce the heat to medium and, in the same skillet (or a clean saucepan), pour the prepared brava sauce mixture.
• 5. Simmer the sauce over medium heat for 5‑7 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
• 6. Toss the hot fried potatoes with the warm brava sauce, ensuring each piece is well coated; let them sit for 1‑2 minutes to absorb some sauce.
• 7. Transfer the sauced potatoes to a serving dish and garnish with an extra light dusting of smoked paprika if desired.

🔥 Serve

• Serve the patatas bravas hot, straight from the pan, as a tapa or side dish.
• Offer lemon wedges or a drizzle of aioli on the side for added creaminess.
• Pair with a simple green salad or crusty bread to balance the spiciness.