Add 1 tablespoon of olive oil to a pan. Add the garlic and chili pepper and stir-fry until fragrant. Add the onion and stir-fry until translucent.
Add the tomato puree to the pan from Step 1 and stir-fry for about 1 minute. Add the canned tomatoes and cook uncovered over medium heat until the liquid is almost gone. Add the spices and then sugar, salt, and black pepper.
Peel the potatoes and cut into bite-size pieces. Boil just until the potatoes soften (you could also microwave). Drain well in a strainer.
Heat 3 tablespoons of olive oil in a frying pan and add the potatoes. Cook over high heat, flipping often until crispy (it won't take long). Lightly season with salt and black pepper.
Arrange the potatoes on a plate and pour the sauce over. Sprinkle with parsley and enjoy. Use a toothpick to pick up the potatoes and gobble them up.
If you aren't worried about calories, you could pick the potatoes with a toothpick → dip in the tomato sauce → dip in garlic mayonnaise. They're delicious like this too.
Story Behind this Recipe
Apparently, there are various kinds of prepping patatas bravas such as fried, baked, etc. This is the way I make it. This is one of the recipes I made when I had a bumper crop of new potatoes and was making lots of recipes using new potatoes. .
Make sure to cook down the sauce until the liquid is gone and cook the potatoes until crispy.