Crunchy Potatoes with Spicy Tomato Sauce
A classic Spanish bar snack, patatas bravas are fried twice: The first fry is meant to rid the potatoes of most of their moisture so they'll form a crisp crust when fried the second time. The good news is, you don't have to actually deep-fry them right before serving. They get just as crisp oven-roasted in a healthy drizzle of oil. We especially like this version, from chef Ryan Pollnow of San Francisco's Aatxe ("Ah-chay") restaurant, because the potatoes stay crunchy after they're mixed with the sauce.
Aatxe, San Francisco