Patatas Bravas II

By Maverick19

Ingredients

• 1 1/4 lbs medium tomatoes, cored and scored on the bottom with an X
• 2 Tbsp extra virgin olive oil, plus more for frying
• 2 tsp sugar
• kosher salt
• 1/2 tsp Louisiana style hot sauce
• 2 lbs russet potatoes, peeled, cut into 1 inch pieces and patted dry
• 1/2 cup mayonnaise mixed with 1 Tbsp water

Preparation

Step 1

1. In a medium saucepan of boiling water, blanch the tomatoes just until the skins wrinkle, about 30 seconds. Drain well, then peel and finely chop. In the saucepan, heat the 2 Tbsp of olive oil until shimmering. Add the tomatoes, sugar and 1 tsp of salt. Cook over moderate heat, stirring occasionally, until which, 10-12 minutes. Stir in the hot sauce and let cool completely.
2. In a large saucepan, heat 2 inches of olive oil to 360 degrees. Add the potatoes and fry at 300 degrees, stirring occasionally, until tender and golden, about 15 minutes. Using a slotted spoon, transfer the potatoes to paper towels and season with salt.
3. Pile the potatoes in a serving bowl. Top with some of the salsa brava and mayonnaise and serve the rest on the side.