Patatas Bravas

Potatoes

• floury potatoes800 g
• sunflower oil1 l
• salt

Brava sauce

• olive oil2 tbsp
• onions½
• garlic cloves2
• smoked paprika1 tbsp
• cayenne pepper½ tsp
• plain flour1 tsp
• vegetable stock250 ml
• sherry vinegar1 tbsp
• salt

Brava sauce

1. 01

   Finely chop the onion and crush the garlic. Soften the onion in the olive oil for 8 minutes, add the garlic for 1 minute, then stir in the smoked paprika and cayenne pepper off the heat so they do not burn.

2. 02

   Return the pan to the heat, stir in the flour, then whisk in the vegetable stock and simmer for 10 minutes until it thickens.

3. 03

   Add the sherry vinegar, season with salt, and blend smooth. Keep the sauce warm over a very low heat while you cook the potatoes.

Potatoes

4. 04

   Peel the potatoes and cut them into 3 cm chunks. Boil them in salted water for 8 minutes until just tender, then drain and leave to steam dry for 10 minutes.

5. 05

   Pour the sunflower oil into a deep, heavy pan so it is at least 5 cm deep but fills no more than a third of the pan, and heat it to 180°C. Pat the potatoes dry, lower them in carefully and fry in batches for 6 to 8 minutes until deep golden and crisp on every face. Drain and salt straight away. Spoon the warm brava sauce over the potatoes as they come out of the oil and serve at once.