smashed patatas bravas

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the potatoes until soft and easily pierced with a fork. Drain and let dry until the skins are no longer wet. About 10 minutes into the cooking time, preheat the oven to 425°F (220°C).

Step 2

While the potatoes are cooking, make the bravas sauce. In a medium saucepan, heat the olive oil over medium heat until shimmering and hot. Add the onions, and season with salt, smoked paprika, and sweet paprika. Cook, stirring occasionally, until the onion begins to soften. Then add the garlic and cook until fragrant.

Step 3

Stir in the crushed tomatoes and sugar. Simmer, stirring occasionally, for about 15 minutes, or until the sauce is reduced by about 25 percent. Taste and season with salt. If desired, blend the sauce to a smooth consistency, or serve it as is.

Step 4

Place the cooked and dried potatoes in a roasting tray or on a foil-lined baking sheet. Using the bottom of a flat cup, slightly flatten the potatoes until craggy on the sides but still holding their shape.

Step 5

Drizzle the potatoes with the olive oil and season to taste with salt. Cook for about 25 minutes, or until deep golden in color and crispy on the outside.

Step 6

Serve the potatoes with the bravas sauce and mayonnaise. (I like to pour the mayo and bravas sauce into squirt bottles and add little alternating dots of each all over the potatoes for a fun presentation.) Garnish with cilantro leaves (if using), and enjoy.