Patatas BravasPrintable version of this recipe.
4 large potatoes
4 large tomatoes (heirloom if available)
3 cloves garlic
1 bunch cilantro
To prepare sauce, begin by preheating a heavy skillet over medium-high heat. Once hot, add 1-2 Tbsp. olive oil, a pinch of salt, chopped onions and garlic. Sauté until onions are creamy and transparent, tossing often. Add diced tomatoes, chili peppers, paprika, cumin, salt and pepper. Chili powder or your favorite hot sauce may be used instead of fresh hot peppers. Be conservative when adding all seasonings, then adjust to taste. Let your taste buds be your guide!
Simmer the sauce on medium-low for 5 to 10 minutes to incorporate flavors, then remove from heat. Crack the egg into a food processor, start the processor, and then slowly drizzle about 1/2 cup olive oil into the processor while blending. When you’ve reached a nice mayonnaise consistency, add your sauce to the processor and blend together. Taste and adjust seasoning, if necessary.
Chop potatoes into 1/2” cubes. Place them in a skillet in a single layer with a splash of cooking oil and enough water to nearly cover the potatoes. Turn the heat on high and boil until water is gone, then reduce heat to medium and add another small splash of oil if needed, gently tossing the potatoes to coat. Allow the potatoes to brown for several minutes, then toss again. Repeat until they are brown and crispy on all sides.