Patatas Bravas

sauce

2 tablespoons olive oil

1 28 ounce can whole tomatoes

1 teaspoon sugar

½ teaspoon Espelette pepper

1 bay leaf

Salt and Cayenne pepper, to taste

1 teaspoon Sherry vinegar

potatoes

Oil for frying

1 pound Idaho potatoes, peeled and cut into 1-inch cubes

Salt, to taste

garnish

2 tablespoons aioli

Make the sauce. Heat the oil in a large saucepan. Add the tomatoes, sugar, and Espelette pepper. Once the mixture comes to a boil, puree using an immersion blender. Add the bay leaf, and let the mixture simmer while you cook the potatoes, at least an hour.

After removing the sauce from the heat, add the vinegar and season with salt and Cayenne. A little Cayenne goes a long way!

Cook the potatoes. Heat the oil to 350 degrees. Soak the potato cubes in water to remove some of the starch. Drain the potatoes before frying. Fry until golden brown. Season with salt.

Assemble the dish. Toss the fried potatoes with the brava sauce. Garnish with aioli.