Patatas Bravas (Fiery Potatoes)

While preparing the Spanish Pork Burgers, I went in search of a recipe for the perfect side dish.  I found it here with this recipe from The Cuisines of Spain.  Such fresh tasting ingredients in the sauce took these simple diced, fried potatoes to another level entirely. 

1 1/2 pounds potatoes

olive oil for frying

1 t. hot paprika

1/2 t. hot red pepper flakes

1/2 t. Tabasco sauce

1 t. red wine vinegar

1/2 cup tomato sauce

Peel and cut the potatoes in a small dice.  Pour the oil into a large pot to a depth of 1 1/2 inches and place over high heat.  When the oil is almost smoking, add the potatoes and fry for 2 minutes or until golden.  Using a slotted spoon or wire skimmer, lift out the potatoes holding them briefly over the pot to allow the excess oil to drain.  Transfer to an ovenproof platter lined with paper towels to drain further. 

Sprinkle with salt and kept the potatoes warm in a low oven.  Pour the oil into a heatproof container and reserve.

In a small saucepan or skillet, heat 3 T. of the reserved oil over low heat.  Add the pimento, red pepper flakes, Tabasco sauce and vinegar and mix with a wooden spoon or spatula until well blended.  Remove from the heat.

In a blender or food processor, combine the tomato sauce and the pimento mixture and process (on medium speed if using a blender) for 1 or 2 minutes, until the sauce is pale orange.

In a bowl mix together the potatoes and the sauce or simply pour sauce over potatoes.  Serve hot.