(Serves 4-6)
1 lb mini gold potatoes
4 cups vegetable oil
Bravas Sauce:
¼ cup extra virgin olive oil
2 garlic cloves, sliced thin
1 tblsp tomato paste
2 tsp smoked paprika
1 tsp red pepper flakes, to taste
1 tblsp cornstarch
1 cup vegetable broth or chicken broth
½ to 1 tsp sherry vinegar or red wine vinegar
Put a pot of salted water to boil. Cut the potatoes in half if extra large cut in half again, you want 1" x 1" size, once boiling add the mini gold potatoes. Bring back to boil and cook until they are just fork tender, about 8-10 minutes. Drain off the water and then spread on a cookie sheet until they are dried off and cooled down.
Using at least an inch high of vegetable or canola oil in a heavy bottomed pot or deep frier, bring the oil up to 375-380°F. and add 6-8 potatoes at a time and fry until slightly crispy, about 3-4 minutes, the oil will go down in temp to about 335-345°F., remove that batch from the oil and bring the temperature back up to 375-380°F. Work in batches until done. At this point you can cool the potatoes down and store in the fridge until the next day, or fry them one more time, for another 2-3 minutes at 380°F. and serve with the bravas sauce.
Bravas Sauce: Slice the garlic into thin discs. Put the olive oil on medium/low heat and then add the sliced garlic. Saute the garlic until it caramelizes, do not let the garlic get too dark as it will taste burnt. Strain the garlic out of the oil and discard the garlic. Now add the remaining ingredients, except the vinegar. Once well blended bring back up to a simmer, and simmer for about 10 minutes, stirring often. At the end of the 10 minutes, stir in the vinegar, then remove from heat.