Ingredients

• 2 russets potatoes , peeled and cut into 1-inch cubes
• 2 cups olive oil
• 1 tablespoon salt
• 3 tablespoons olive oil
• 1 onion , diced
• 1 teaspoon salt
• 1 clove garlic , finely chopped
• 1 red chile , minced
• 0.5 teaspoons smoked paprika
• 1 , 14 ounce
• 0.25 cups mayonnaise

Instructions

1. 1 Combine potatoes, 2 cups olive oil, and 3 teaspoons salt in a large cold skillet. Heat on low and cook until potatoes are softened, 12 to 15 minutes. Increase heat to high and fry until golden, 5 to 6 minutes. Drain on paper towels.
2. 2 Heat 3 tablespoons olive oil in a large saucepan over medium heat. Cook and stir onion with 1 teaspoon salt in the hot oil until onion has softened, 3 to 4 minutes. Add garlic, chile, and smoked paprika; simmer for 1 to 2 minutes. Stir in tomatoes and return to a simmer. Transfer tomato mixture to a blender, cover, and puree until tomato sauce is smooth.
3. 3 Serve patatas bravas with tomato puree and and mayonnaise for dipping.

Nutrition per serving