You can hear the idea of making patatas bravas. "Apparently, the potatoes fried in the usual way fried or boiled is cut and fried in oil." Neither one nor the other. Patatas bravas – potatoes cooked the way confit. On the website there are recipes for meat and poultry by this method, many have tried it and know that the meat is absolutely not absorb fat, diet remains as it is cooked at a low temperature. And our potatoes, it will not turn into harmful fries from a fast-food restaurant, and cooked at a low temperature and then quickly fried to a crisp.

Small potatoes cut into 8 pieces, large pieces, approximately 2x2.

Pour oil in a pan and put the potatoes. Over medium heat bring almost to a boil and make a small fire. So on low heat continue to cook the potatoes about 15 minutes, depending on the variety.

Try with a fork, when it becomes soft, take out with a slotted spoon from the oil on the napkin. Include a high heat and when the oil begins to boil again, put the potatoes in the oil for a very short time. Potatoes will become crispy Golden crust and then again with a skimmer and took it out on a napkin. Salt.

The sauce is better to prepare in advance to have time to cool down. Tomatoes cut crosswise, put in a bowl, pour boiling water, leave for a few minutes, then remove the skins. Heat a little oil. Onion and garlic finely chop, fry until transparent.

Tomatoes finely chop, add to the onions with the garlic. After boiling, simmer over medium heat.

Pour in the wine, add the thyme, pepper, salt, sugar. Simmer until thick. The sauce is crushed in a blender, chilled and served with potatoes.

You can pour the potatoes on top of sauce, and can be pinned on a fork and dip.