Ingredients:

  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes (680g)
  • 2 tablespoons olive oil, extra virgin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • Vegetable oil, for frying (enough to fill your pan 2-3 inches deep)
  • 1 tablespoon olive oil, extra virgin
  • 1/2 medium yellow onion, finely chopped (approx. 1/2 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika (pimentón de la Vera), sweet or hot, depending on preference
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1 (14.5 ounce) can crushed tomatoes (411g)
  • 1 tablespoon tomato paste
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon sugar
  • Salt and black pepper to taste
  • 1/2 cup mayonnaise
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions:

  1. Toss potato cubes with olive oil, salt, and pepper in a bowl.
  2. Sauté onion and garlic in olive oil until softened. Add paprika and cayenne (if using) and cook briefly. Stir in crushed tomatoes, tomato paste, red wine vinegar, and sugar. Simmer until thickened. Season to taste.
  3. Whisk together mayonnaise, minced garlic, lemon juice, and a pinch of salt in a small bowl.
  4. Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Fry potatoes in batches until golden brown and crispy.
  5. Drain potatoes on paper towels. Toss with bravas sauce. Serve immediately with aioli on the side or drizzled on top.