Target: 6 × 4 inches · landscape

Patatas Bravas with Smoky Tomato Sauce

60 min · 6 sharing portions

Ingredients

□ 1 1/2 lb Yukon Gold potatoes

□ 1 tbsp kosher salt, divided

□ 1/4 tsp baking soda

□ 4 tbsp extra-virgin olive oil, divided

□ 3 garlic cloves, finely minced

□ 2 tbsp tomato paste

□ 1 tsp smoked paprika

□ 1/4 tsp cayenne pepper

□ 14.5 oz crushed tomatoes

□ 1 tsp granulated sugar

□ 2 tsp sherry vinegar

1. Heat the oven and water; cut the potatoes evenly and parboil until tender at the edges but firm inside.

2. Drain, shake the pot to roughen the edges, and let the potatoes steam-dry.

3. Bloom garlic and spices with tomato paste, simmer with tomatoes until spoonable, then finish with sherry vinegar.

4. Oil the potatoes, spread in one layer, and roast until deeply golden, turning once.

5. Salt the hot potatoes and serve with sauce added at the last moment to preserve their crisp edges.

Cook’s note: Keep the sauce beside the potatoes until serving; a long soak softens their crisp edges.