Patatas Bravas - Spanish Spicy Potatoes

Also called "Papas Bravas", Patatas Bravas are a traditional Spanish tapas (appetizer) dish found throughout Spain and often served with another traditional dish, the "torta" (an egg dish somewhat similar to scrambled eggs but heartier). There are as many variations on Patatas Bravas as there are Spanish tapas bars and restaurants, with each one claiming to be the best of course. Here's a simple version that's packed with fiery flavor and has great texture.

Ingredients
2 Tbs pure or virgin olive oil (not extra virgin)
1 1/2 lbs russet potatoes, peeled and cut into 1/2-inch cubes
1 can (14 oz) diced tomatoes, drained
5 cloves garlic, very thinly sliced
1/4 cup minced onion
1/2 tsp sugar
1/2 tsp ground cumin
1/2 tsp Spanish paprika or pimenton
1 Tbs hot sauce (I like to use Blues Habanero Reserve Hot Sauce, but regular Tabasco works too - but it won't be as hot)
Kosher salt or coarse sea salt
Freshly squeezed lemon juice for garnish
Chopped fresh parsley for garnish

Heat the olive oil in a large nonstick skillet over medium-high heat, until it starts to shimmer (be careful not to reach the smoking point). Add the potato cubes in a single layer and fry until browned and partly cooked through (about 10 minutes), turning only once or twice with a spatula. Pulse the tomatoes in a food processor just enough to break up - do not puree (alternatively, place the tomatoes in a large bowl and use a fork or potato masher to break up the chunks). Place the tomatoes, garlic, onion, sugar, spices, hot sauce and salt to taste in a large bowl and combine thoroughly. Once the potatoes have browned, add the tomato mixture to the pan and stir to coat. Reduce heat to medium and cook until potatoes are cooked through (about 5 to 8 minutes), stirring often to prevent burning. Transfer to a serving platter and garnish with drizzled lemon juice, a little Kosher salt or coarse sea salt, and chopped parsley.

Zestfully yours,
Gloria