"Bravo" Potatoes - cooking recipe

Ingredients

2 Tbsp. olive oil
1 1/2 lb. Russet potatoes, peeled and cut into 1/2-inch cubes (about 4 c.)
1 (14 oz.) can diced tomatoes, drained
4 to 5 cloves garlic, sliced
1/2 tsp. ground cumin
1/2 tsp. sugar
1/2 tsp. crushed red pepper flakes
10 dashes Tabasco
salt to taste
drizzle of lemon juice
chopped fresh cilantro
coarse sea salt

Preparation

In a large nonstick skillet heat olive oil over medium-high heat until it shimmers.
Fry cubed potatoes in a single layer until browned and partially cooked through, about 10 minutes.
Turn once or twice with a spatula, but don't stir too often - they'll brown better if left alone.
Pulse tomatoes, garlic and seasonings in food processor just to break up tomatoes (do not puree).
After potatoes have browned, add tomato mixture and stir to coat.