Serves 8-10 people


For the Potatoes

Vegetable oil for frying
8 large russet potatoes, cut into 1 inch pieces
Salt for boiling water
Salt and pepper

For the Brava Sauce

½ cup onions, diced
2 cloves garlic, minced
1 tbsp smoky paprika
½  tsp ground cumin
¼ tsp cayenne pepper, or you can add more to taste
1 cup tomato sauce
1 ½ tbsp sherry vinegar

1/3 cup mayonnaise
Salt and peppert

Special Equipment

Fry pot
Fry basket
Cooling racks
Can for used oil
Large sauce pot


For the Potatoes

Parboil the potatoes in salted water. The potatoes are finished boiling when you put a knife in them, and they are still slightly firm. Set the potatoes aside, so they can cool and any additional water on the potatoes will evaporate.
Deep-fry or sauté in oil at medium heat until golden brown. Remove the potatoes from the oil and pat them dry with a paper towel to remove excess oil. Season fried potatoes with additional salt and pepper.

For the Brava Sauce

In a saucepan, sweat onions until translucent, add garlic, paprika, cumin and cayenne pepper. Stir until spices are bloomed, about 1 minute and add tomato sauce and sherry vinegar. Let simmer for 5 mins. Puree in blender and set aside to cool. You can even put the bowl over an ice bath to speed up cooling.
After tomato mixture is at room temp, fold in mayonnaise. Season with salt and pepper, adjust heat with cayenne pepper and acid with vinegar as needed.

To Serve

Put the potatoes on a serving plate and drizzle with brava sauce. Some prefer to serve the sauce on the side, but traditionally the sauce is drizzled over top.

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