Patatas Bravas with Smoky Tomato Sauce

Parboiled potatoes roast with rough, crisp edges and pair with a spoonable smoky tomato sauce brightened with sherry vinegar.

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

Large pot · Rimmed sheet pan · Parchment paper · Small saucepan · Wooden spoon · Colander · Large mixing bowl · Chef's knife

Dry for crisp edges

Let steam escape after draining and keep the potatoes in one layer; surface moisture and crowding slow browning.

Sauce at the table

Serve the sauce hot but add only a little to the potatoes just before eating, with the rest alongside.

01. Heat the oven to 450 F, line the pan, and bring a large pot of water to a boil.

02. Cut potatoes evenly, then simmer in salted water with baking soda until the edges soften but the centers stay firm.

03. Drain thoroughly, shake the pot to scuff the surfaces, and steam-dry the cubes on the pan.

04. Warm olive oil over medium-low heat; stir in garlic, tomato paste, paprika, and cayenne until fragrant.

05. Add tomatoes, sugar, and salt; simmer until spoonable, then stir in sherry vinegar off the heat.

06. Toss the dry cubes with oil and spread them in a single layer with a cut face against the pan.

07. Roast at 450 F until crisp and deeply golden, turning once so more edges brown.

08. Taste a hot cube, then toss the remaining kosher salt over the potatoes while it adheres.

09. Pile the potatoes on a platter, spoon sauce over just before serving, and offer extra for dipping.