Spanish Patatas Bravas

Prepare the potatoes - 3 methods for cooking:

1. Rinse and thoroughly wash the potato skins. If you prefer you can peel the skins. I like mine left on. Pat them dry.
2. Cut the potatoes into 1-2 inch chunks.

Method 1: Deep frying the potatoes

1. Heat 2-3 cups of canola, peanut or safflower oil to 375°F. (Use your favorite high temperature frying oil.)
2. Place the potatoes in a bowl and sprinkle the potatoes with the salt and pepper. Allow them to sit for 10-15 minutes and the salt will draw out some water. Place them in a strainer to drain off the water after letting them sit.
3. Drop them in the hot oil and fry until golden brown and crispy.
4. Remove them from the oil and place them on paper towels to soak up any additional oil. Add salt to taste.

Method 2: Oven roasting

1. Add the potato chunks to a bowl then toss to coat with olive oil. Sprinkle them with salt and pepper.
2. Preheat your oven to 375°F.
3. Place the potatoes on a baking tray and bake for 45 minutes until golden brown and crispy.
4. Add salt to taste.

Method 3: Air frying

1. Preheat your air fryer to 375°F.
2. Add the potato chunks to a bowl then toss to coat with olive oil. Sprinkle them with salt and pepper.
3. Place the potato chunks in an air fryer basket and fry for 20 minutes. Half way through or at 10 minutes of air frying pull the basket and flip them over and finish frying.
4. Add salt to taste.

Prepare the bravas sauce

1. While the potatoes are cooking heat olive oil on medium heat in a large saucepan or braiser and add red pepper flake. Stir the red pepper flakes in the oil for a few minutes to infuse.
2. Add the onion, salt and garlic then sauté until the onions are translucent. Do not brown the onions.
3. Add the smoked paprika and stir into the onions thoroughly. Stir and allow the paprika to simmer in the onions for a couple minutes being careful not to burn the paprika.
4. Add the tomatoes, white wine, tomato paste, and bay leaf. Bring to a boil and reduce heat. Sprinkle in the nutmeg. Simmer for 30 minutes.
5. Allow the tomato sauce to cook for about 5 more minutes.
6. Blend the sauce in a blender or in a large container with a hand blender.
7. Strain the sauce through a fine mesh strainer and force through with a ladle. Discard the pulp left in the strainer.
8. The sauce should be smooth and not too thick. Thin with water if necessary.
9. Serve the sauce over potatoes.