Fierce Potatoes (Patatas Bravas

Ingredients

Olive oil for frying
2 lb. new potatoes, cut into 2-inch chunks
Salt, to taste
2 Tbs. all-purpose flour
1 tsp. sweet paprika
1 cup beef stock
2 Tbs. red wine vinegar
1/2 to 1 tsp. red pepper flakes
1/4 cup tomato sauce

Directions

In a large nonstick fry pan over medium heat, pour in olive oil to a depth of 1 1/2 inches. When the oil is hot, add the potatoes and more oil if necessary to cover, reduce the heat to low and cook until the potatoes are tender, 20 to 30 minutes. Increase the heat to high and continue cooking until they are crispy and brown. Using a slotted spoon, transfer the potatoes to a cazuela or baking dish, season with salt and keep warm in a low oven.

Drain off all but 1 Tbs. of the oil from the pan. Add the flour and paprika and stir over low heat for a few minutes. Slowly add the stock, stirring constantly. Then add the vinegar and red pepper flakes and simmer, uncovered, over low heat for about 10 minutes. Stir in the tomato sauce and salt. Taste and adjust the seasonings.

Pour the sauce over the potatoes, toss to coat and serve warm. Serves 8.