In Spain, the perfect addition to a late night meal or snack is patatas bravas, golden, crispy potatoes in spicy tomato sauce with hot Spanish smoked paprika.
1 tbsp hot Spanish smoked paprika
6 canned whole peeled tomatoes, drained
4 cloves garlic, minced
1⁄2 yellow onion, sliced
Kosher salt and pepper, to taste
1 tbsp olive oil
Vegetable oil, to fry
2 lb. small waxy potatoes, quartered
1 cup mayonnaise or greek yogurt, to top, optional
1. In a food processor, add smoked paprika, tomatoes, garlic, onion, salt and pepper to taste. Pulse until coarsely ground.
2. In a large saucepan, add olive oil over medium-high heat. Add sauce and cook, 4-5 minutes. Set aside
3. Heat vegetable oil in a large, deep saucepan, filled 2". Add potatoes to oil and cook until tender and golden, about 40 minutes. Remove potatoes and let cool, 30 minutes.
4. In pan, return oil and fry potatoes until brown and crispy, 4–6 minutes. Remove from oil and drain, salt to taste. Add bravas sauce and greek yogurt or mayonnaise and enjoy!