Ingredients:

  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5cm) cubes
  • 1/4 cup (60ml) olive oil (plus more for frying, if using)
  • 1 tsp (5g) salt
  • 1/2 tsp (2.5g) black pepper
  • 1 tbsp (15ml) olive oil
  • 1/2 yellow onion, finely chopped (about 1/2 cup/75g)
  • 2 cloves garlic, minced
  • 1 (14.5 oz/411g) can diced tomatoes, undrained
  • 1 tbsp (15ml) tomato paste
  • 1 tbsp (15ml) sherry vinegar (or red wine vinegar)
  • 1 tsp (5g) smoked paprika (pimentón de la Vera)
  • 1/2 tsp (2.5g) cayenne pepper (or less, to taste)
  • 1/4 tsp (1.25g) salt (or to taste)
  • 1/4 tsp (1.25g) sugar (optional)
  • Fresh parsley, chopped (for garnish)
  • Aioli (optional - shop-bought or homemade)

Instructions:

  1. (Frying Method): Parboil potatoes for 5 minutes, drain well, and pat dry. (Baking Method): Preheat oven to 400°F (200°C). Toss potatoes with olive oil, salt, and pepper.
  2. (Frying Method): Heat oil in a pot or deep fryer to 350°F (175°C). Fry potatoes in batches until golden brown and crispy, about 6-8 minutes per batch. Drain on paper towels and season with salt. (Baking Method): Spread potatoes on a baking sheet. Roast for 35-45 minutes, flipping halfway, until golden brown and crispy.
  3. Sauté onion in olive oil until softened. Add garlic and cook until fragrant. Stir in diced tomatoes, tomato paste, sherry vinegar, smoked paprika, cayenne pepper, salt, and sugar (if using). Simmer for 15-20 minutes, or until the sauce has thickened slightly. Taste and adjust seasoning. Purée for a smoother sauce (optional).
  4. Arrange the cooked potatoes on a serving platter. Drizzle generously with bravas sauce. Garnish with fresh parsley. Serve immediately with aioli (if desired).