Inspired by Saveur’s Patatas Bravas http://www.saveur.com/article/recipes/patatas-bravas

One of my favorite Spanish dishes from Café Iberico in Chicago is the Patatas Bravas. This spicy dish is usually made with deep fried potatoes, but since giving up fried foods, I tried making it baked. It worked well; and gave us an amazing rendition with a spicy or mild bravas sauce and all the flavor I savored from the restaurant.

You can also make this with the potatoes fried or cooked in an air fryer.

 ·        3 tablespoon olive, coconut oil, or butter (vegan or otherwise)

·        2 1⁄2 pounds fingerling or small waxy potatoes (peeled or skins-on & quartered)

·        1 ½ cups crushed tomatoes

·        ¼ to 1 teaspoon smoked paprika (depending on your spice tolerance)

·        ½ teaspoon ground turmeric

·        A dash of crushed red peppers

·        1 teaspoon dulse (optional)

·        1 tablespoon nutritional yeast (optional)

·        1 tablespoon date syrup or sweetener like sugar

·        2 teaspoons Balsamic crème (optional)

·        2 cloves garlic (peeled and minced)

·        1⁄2 small yellow onion (diced)

·        Sea salt and freshly ground white or black pepper to taste

·        ¼ cup mayonnaise for topping (vegan works well)

·        Fresh parsley or scallions for garnish (optional)

Baking:

Preheat convection oven to 375 degrees Fahrenheit. In a small saucepan, sauté the onions and garlic with 2 tablespoons oil. Add the paprika, turmeric, crushed red peppers, Balsamic crème, and salt and pepper. Sauté until fragrant and mix in the dulse and nutritional yeast. Add tomatoes and simmer while you start the potatoes.

In a large bowl, swirl remaining 1 T oil with potatoes, salt and black pepper and place in a casserole dish with a lid. Bake for 20 minutes.

Cover the potatoes with the tomato sauce and bake {covered} for another 20 minutes. Remove the lid and bake for 10 minutes more on the top rack to thicken the sauce.

Remove from oven and add mayonnaise. Mix together and garnish with parsley and/or scallions. Let this dish rest for a few minutes and enjoy :)

 Heat oil or butter in a 2-qt. saucepan over medium-high heat. Add paprika, sugar or date syrup, Balsamic crème (of using), tomatoes, red pepper, garlic, onion, salt, and pepper. Simmer tomato mixture, stirring occasionally, until slightly reduced, about 5 minutes; set bravas sauce aside.

Frying:

Heat 2″ frying oil in a 6-qt. saucepan until a deep-fry thermometer reads 220°. Add potatoes all at once to oil; cook until tender and pale golden, 35–40 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; chill 30 minutes. Remove oil from heat.

Return pan of oil to heat until a deep-fry thermometer reads 350°. Working in batches, fry potatoes until golden brown and crisp, 4–5 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; season with salt.

If using an air-fryer, swirl cut potatoes in a large bowl with oil, dulse, salt, pepper, and turmeric. preheat for 3 minutes, and then cook for at least 20 minutes, stirring occasionally and adding a spray of oil if needed.

Drizzle potatoes with the reserved Bravas sauce and mayonnaise; garnish with parsley and/or scallions if you like. :)