Crunchy Potatoes With Spicy Tomato Sauce

• POTATOES
• 3 pounds russet potatoes, peeled
• 2 tablespoons kosher salt
• 2 teaspoons sugar
• Canola oil for frying
• BRAVA SAUCE
• 1 cup diced tomatoes, canned or fresh
• 2 tablespoons extra-virgin olive oil
• 1/2 cup finely chopped yellow onion
• 4 garlic cloves, thinly sliced
• 3/4 teaspoon smoked sweet Spanish paprika (Pimenton de La Vera, dulce)*
• 1/4 teaspoon smoked hot Spanish paprika (Pimenton de La Vera, picante)*
• 1/4 teaspoon ground cumin
• 1/2 teaspoon chipotle powder
• 1/4 teaspoon kosher salt
• 3/4 teaspoon sherry vinegar

1. Cut potatoes into 1-in. chunks and put in a large pot. Add salt, sugar, and 2 qts. water; bring to a boil. Reduce heat to low and simmer potatoes until just tender, checking with a knife every 2 minutes (you don't want them to lose their shape or fall apart). Drain. Spread on a rack in a single layer and let cool to room temperature.
2. Pour enough canola oil into a 4- to 5-qt. pot so it is 3 in. deep. Insert a deep-fry thermometer and heat oil to 325u0b0 over medium-high heat. Meanwhile, set cooling racks in 2 rimmed baking pans.
3. Make sauce: In a food processor, pulse tomatoes to a coarse puree. Heat olive oil in a small saucepan over medium heat. Add onion and garlic. Cook, stirring often, until soft and pale gold, 3 minutes. Add spices and salt and cook until fragrant, 30 seconds. Reduce heat to low, add tomatoes and vinegar, cover, and simmer, stirring often, 5 minutes to let flavors mingle.
4. With a slotted spoon, lower one-third of potatoes into oil. Cook, stirring occasionally to keep potatoes from sticking, until they begin to turn golden, about 5 minutes. Transfer potatoes to baking pans, arranging them in a single layer. Allow oil to return to 325u0b0 and cook remaining potatoes. Let cool completely, about 45 minutes. Save 1/2 cup oil from pot.
5. Preheat oven to 425u0b0. Line 2 baking sheets with parchment. Toss potatoes with reserved oil and spread out on baking sheets in a single layer. Bake, switching pans and stirring halfway through, until crisp and deep golden, 25 to 30 minutes. Sprinkle with salt.
6. Arrange half of potatoes in a shallow serving bowl and spoon on about half of sauce. Layer remaining half of potatoes on top and add remaining sauce. Serve with Aatxe Allioli.
7. *Smoked sweet Spanish paprika is available at well-stocked grocery stores. Find both types at Sur La Table and spanishtable.com.
8. Make ahead: Brava Sauce, up to 3 days, chilled airtight. Potatoes through step 4, up to 1 day, chilled airtight.

potatoes, russet potatoes, kosher salt, sugar, canola oil, brava sauce, tomatoes, extravirgin olive oil, yellow onion, garlic, sweet spanish paprika, paprika, ground cumin, chipotle powder, kosher salt, sherry vinegar

Taken from www.myrecipes.com/recipe/crunchy-potatoes-spicy-tomato-sauce (may not work)