Ingredients

• 1 kg Potatoes (starchy, e.g., Russet)
• 500 ml Olive oil (for frying)
• 2 tablespoons Olive oil (for sauce)
• 1 Medium onion
• 3 Garlic cloves
• 400 g Canned crushed tomatoes
• 1.5 teaspoons Smoked paprika (pimentón de la Vera)
• 1 teaspoon Sweet paprika
• 0.5 teaspoon Cayenne pepper (or hot paprika, adjust to taste)
• 0.5 teaspoon Sugar
• 1 tablespoon White wine vinegar
• 1 teaspoon Salt (plus more for seasoning potatoes)
• 2 tablespoons Fresh parsley, chopped (for garnish)

Instructions

1. 1

   Prepare potatoes: Peel and cut potatoes into 1-inch (2.5 cm) cubes. Rinse them in cold water to remove excess starch, then pat them completely dry with a kitchen towel.

2. 2

   Fry potatoes: Heat 500 ml of olive oil in a large skillet or deep pot over medium-high heat. Fry the potato cubes in batches until golden brown and crispy on all sides, about 8-10 minutes per batch.

3. 3

   Drain potatoes: Remove fried potatoes with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Season lightly with salt.

4. 4

   Make the bravas sauce: In a separate saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5-7 minutes.

5. 5

   Add aromatics and tomatoes: Stir in the minced garlic and cook for another minute until fragrant. Add the crushed tomatoes, smoked paprika, sweet paprika, cayenne pepper, sugar, white wine vinegar, and 1 teaspoon of salt.

6. 6

   Simmer sauce: Bring the sauce to a simmer, then reduce heat to low and let it cook for 15-20 minutes, stirring occasionally, until it thickens and flavors meld. Taste and adjust seasoning as needed.

7. 7

   Serve: Arrange the crispy potatoes on a serving dish. Generously spoon the warm bravas sauce over them.

8. 8

   Garnish: Garnish with freshly chopped parsley before serving immediately.