Ingredients:

  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) smoked paprika
  • ½ teaspoon (2.5g) garlic powder
  • ½ teaspoon (2.5g) onion powder
  • Salt and freshly ground black pepper to taste
  • Vegetable oil, for frying (approx. 4 cups/950 ml)
  • 1 tablespoon (15ml) olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon (5g) smoked paprika
  • ½ teaspoon (2.5g) cayenne pepper (or more, to taste)
  • 1 (14.5 ounce/411g) can crushed tomatoes
  • 1 tablespoon (15ml) tomato paste
  • 1 tablespoon (15ml) red wine vinegar
  • ½ teaspoon (2.5g) sugar
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Aioli or Garlic Mayonnaise (optional, for dipping)

Instructions:

  1. Peel and dice the potatoes into uniform cubes. Rinse them well with cold water and pat dry with paper towels.
  2. Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 5-7 minutes, until slightly tender but still firm. Drain well.
  3. In a large bowl, toss the parboiled potatoes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Ensure they are evenly coated.
  4. Heat vegetable oil in a large pot or deep fryer to 325°F (160°C). Fry the potatoes in batches for 5-7 minutes, until lightly golden. Remove with a slotted spoon and drain on paper towels.
  5. Increase the oil temperature to 375°F (190°C). Fry the potatoes again for 2-3 minutes, until golden brown and crispy. Remove and drain on paper towels. The double-fry is the secret to ultimate crispness!
  6. While the potatoes are frying, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent (about 5 minutes).
  7. Add the minced garlic, smoked paprika, and cayenne pepper to the skillet. Cook for 1 minute, stirring constantly, until fragrant. Don't burn the garlic!
  8. Stir in the crushed tomatoes, tomato paste, red wine vinegar, and sugar. Season with salt and pepper to taste. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. Adjust seasoning as needed, adding hot sauce for extra kick.
  9. Arrange the crispy bravas potatoes on a serving platter. Spoon the Brava sauce generously over the potatoes. Garnish with chopped fresh parsley. Serve immediately with aioli (if desired).