Vegan patatas bravas

Boil a large pot of water.
Peel the potatoes and cut in half, those halves in half and those into cubes.
Peel and slice the onion and garlic,

Parboil the sliced potatoes until they are fork tender. This will take approximately 10 to 15 minutes.
Drain and let them dry on a plate lined with paper towel for later.

Sauté the onion and garlic in a saucepan with oil.
Add the smoked paprika and chili powder and immediately start stirring. Make sure the spices don't burn.
Add the tomato paste and make sure that doesn't burn either. Maybe you need to add a little bit of oil or water.
Now add the diced tomatoes and mix everything well together.
Add the vinegar, salt, and sugar.
You can choose to blitz the sauce so that it's smooth, but honestly I never do that.

If you have a deep fryer, use that! If you don't, use a large pan like a Dutch oven.
Pour in a layer of oil to fry in, Put on a high heat and wait about 5 minutes.
If you have a thermometer, use that, and heat the oil to 175°C/350°F.
If you don't, check the oil by placing a wooden spoon in the oil. If you see bubbles forming around the spoon, your oil is hot.

Once the oil is hot, deep fry the potatoes for around 5 to 8 minutes, or until they are golden brown.
Line a bowl or place with paper towel and place the fried potatoes on the plate and let them drain out the oil for a minute.
Sprinkle a pinch of salt on top and serve with the sauce.

Alternatively if you don't want to use oil or if you don't want to fry, bake the potatoes in the oven by using this technique: My Oil free crispy oven baked potato wedges. The nutrional values mentioned are for when the potatoes are fried.