Patatas Bravas

Method

1. 01

   Peel 800 g potatoes and cut them into rough bite-size chunks, about 3 cm wide. Rinse off excess starch, drain well, and dry thoroughly with a clean towel so they fry instead of steaming.

   
2. 02

   Heat most of the 500 ml neutral vegetable oil in a deep skillet or small pot over medium heat. Add the potatoes in batches if needed and cook at a gentle bubble until tender inside but still pale, then lift them out to a rack or paper towels.

   ⏱ 12 min
3. 03

   While the potatoes rest, make the bravas sauce. Warm 3 tablespoons olive oil in a small pan, add the 1/2 onion with a pinch of salt, and cook until soft. Stir in 2 minced garlic cloves for 30 seconds, pull the pan off the heat, then mix in 2 teaspoons sweet paprika, 3/4 teaspoon hot paprika, and 1 tablespoon flour so the paprika does not burn.

   ⏱ 7 min
4. 04

   Return the pan to low heat and whisk in 250 ml hot stock a little at a time. Simmer until the sauce is smooth and spoonable, then stir in 1 tablespoon vinegar and adjust with salt and extra hot paprika if needed. Blend the sauce if you want a finer bar-style texture.

   ⏱ 8 min
5. 05

   Raise the frying oil to medium-high heat. Fry the rested potatoes again until deeply golden and crisp outside, then drain and season immediately with salt.

   ⏱ 6 min
6. 06

   For the optional aioli-style sauce, mix 80 g mayonnaise with 1 finely grated garlic clove, 1 teaspoon lemon juice, and a pinch of salt. Serve the hot potatoes with bravas sauce spooned over the top and the garlic mayo-style sauce on the side or lightly drizzled.