Most evenings in Barcelona, we took a walk to a nearby plaza where we would sit at an outdoor cafe to enjoy patatas bravas and a drink while the kids played. On more traditional menus, this was sometimes one of the only vegetarian options, so we ordered them often, perhaps even daily. They are usually just regular potato cubes that are probably deep-fried, but my adaptation includes sweet potatoes and is baked. The magic is in the sauce, which was sometimes on top, sometimes on the side. Sometimes there was also a white creamy sauce in addition to the red sauce, and sometimes the two seeemed to be combined. You can leave out the sriracha in my sauce recipe if you (or your kids) don’t like it spicy.
Cube the potatoes into 1-in (2½-cm) pieces & spread out on a baking sheet with plenty of olive oil (at least 2 T) & a couple pinches of salt. Use your hands & toss to coat.
Stir them a few times while they’re baking so that they get golden on all sides. Add a bit more oil if they are sticking.
Sauté ½ large onion (chopped) & 2 cloves garlic in
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