Name: Patatas Bravas
Total time: 30 min
Yield: 8
Ingredients: 1 1/4 pounds medium tomatoes, cored and scored on the bottom with an X; 2 tablespoons extra-virgin olive oil, plus more for frying; 2 teaspoons sugar; 2 teaspoons sugar; Kosher salt; 1/2 teaspoon Louisiana-style hot sauce; 2 pounds russet potatoes—peeled, cut into 1-inch pieces and patted dry; 1/2 cup mayonnaise mixed with 1 tablespoon water

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.

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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.

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