Easy Patatas Bravas

Perfectly cooked skillet potatoes tossed in a spicy tomato sauce. This dish is great served as an appetizer or as brunch with an egg on top. Enjoy!

For the Brava Sauce:
1/4 tsp cayenne (more to taste, we used 1/2 tsp for medium-hot)
1/2 tsp red pepper flakes
3/4 tsp paprika + a pinch more to toss the potatoes in
3/4 tsp sugar
5-6 dashes sherry vinegar
5-6 dashes of your favorite hot sauce (more to taste)
1 small leek (light green and white parts only OR 1/4 white onion), chopped
2 cloves of garlic, minced
1 1/2 cups stewed tomatoes
1 tbsp olive oil

For the Potatoes:
3-4 medium Yukon gold potatoes scrubbed clean and sliced into 8 pieces each
2 tbsp olive oil (or a combo of butter and olive oil)
salt
fresh cilantro for topping

View the full recipe at Kale & Compass →