Papas Bravas - Steak Fries with Spicy Tomato Sauce

Slice the unpeeled potatoes in half horizontally, and place them cut side down in a pot. Cover with salted water and bring to a simmer. Cover pot and cook potatoes until tender when pierced with a fork. Drain potatoes and set them aside until they are cool enough to handle.

While the potatoes are boiling, prepare the tomato sauce. Peel and finely chop the onion and the green onions (white and green parts). Seed and dice the tomatoes. Mince the garlic.

Place 2 tablespoons of the olive oil in a heavy stockpot or skillet. Add the minced onion and cook over medium heat until soft and fragrant. Add the tomato, the green onions, the garlic, the cumin, the sugar, the vinegar, and the smoked paprika, and simmer the sauce for 10-15 minutes over low heat, until most of the excess water has evaporated and sauce has thickened. Season with salt, freshly ground pepper, and red pepper flakes to taste.

When the potatoes are cool enough to handle, slice each half vertically into 4-6 wedges. Heat the remaining olive oil to about 350 degrees in a heavy skillet with tall sides. Working in batches, carefully cook the potatoes in the hot oil until lightly browned on both sides. Remove potatoes from the oil with a slotted spatula and place on a plate lined with paper towels. Sprinkle potatoes with kosher salt. (To cook potatoes in the oven: Preheat oven to 400 degrees. Toss the potato wedges with several tablespoons of olive oil and spread the potatoes out on a baking sheet. Sprinkle potatoes generously with kosher salt. Bake potatoes until browned on both sides (about 25 minutes), flipping potatoes once halfway through cooking time).

Spread tomato sauce on a platter and top with potatoes. Drizzle potatoes with aji sauce and serve sriracha or other hot sauce on the side.