Patatas Bravas (Spanish Fried Potatoes)
2 russet 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
1/2 teaspoon smoked paprika
1 (14 ounce) can whole peeled tomatoes, drained
1/4 cup vegan aioli
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.
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.
Serve patatas bravas with tomato puree and drizzle with aioli.