Patatas Bravas

• 1.5 – 2 pounds Yukon or red skin potatoes, quartered into bite size pieces

• 2-3 Tbsp. olive oil

• Sea salt

• 1/2 white or yellow onion, diced

• 3 cloves garlic, minced

• 1/2 tsp. smoked paprika

• pinch (~1/4 tsp) cayenne or red pepper flakes

• 1 tsp. garlic powder + more for potatoes

• 1 14-oz can crushed tomatoes and omit the water

• 2-3 tsp hot sauce

Soak quartered potatoes in very hot water for 10-15 minutes. In the meantime, preheat oven to 450 degrees F.

Once potatoes are soaked, dry thoroughly and then add to a baking sheet with 2-3 Tbsp. olive oil and a generous sprinkling of sea salt and garlic powder. Toss to coat.

Bake for 20-25 minutes or until golden brown and cooked through, stirring once. Test by spearing a potato with a toothpick – it should be relatively easy to push through.

While the potatoes are baking, prepare your spicy tomato sauce. Heat 1 Tbsp. olive oil in a large skillet over medium-low heat. Add onion and garlic and 1/2 tsp salt and stir. Cook for 7-8 minutes to slowly “sweat” until the mixture becomes translucent and very fragrant. If it begins brown, turn down the heat to low and stir frequently.

Add paprika, garlic powder, cayenne and stir. Then add tomato paste, hot sauce and 1 1/2 cups water and stir. Cook for 10-12 minutes or until simmering and the flavors are well blended. Reduce heat if it begins to bubble too vigorously. Taste and adjust seasonings as needed. I added more hot sauce, sea salt and garlic powder.

For a smooth sauce (which I prefer), puree in a blender or food processor until smooth. Otherwise, set aside.

Remove potatoes from oven and sprinkle with a bit more salt to taste. Place in 3-4 small serving dishes and drizzle with tomato sauce. Optional additional toppings include Parmesan cheese, more hot sauce and fresh herbs.

Serves 4