Active Time
N/A
Total Time
30 MIN
Yield
Serves : 8
Abby Hocking / Food & Wine

How to Make It

Step 1    

In a medium saucepan of boiling water, blanch the tomatoes just until the skins wrinkle, about 30 seconds. Drain well, then peel and finely chop. In the saucepan, heat the 2 tablespoons of olive oil until shimmering. Add the tomatoes, sugar and 1 teaspoon of salt. Cook over moderate heat, stirring occasionally, until thick, 10 to 
12 minutes. Stir in the hot sauce and let cool completely. 


Step 2    

In a large saucepan, heat 2 inches of olive oil to 360°. Add the potatoes and fry at 300°, stirring occasionally, until tender and golden, about 15 minutes. Using a slotted spoon, transfer the potatoes to paper towels and season with salt. 


Step 3    

Pile the potatoes in a serving bowl. Top with some of the salsa brava and mayonnaise and serve the rest on the side. 


Make Ahead

The salsa brava can be refrigerated for up to 3 days. Bring to room temperature before serving. 


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