Patatas Bravas

Ingredients

Potatoes

• 1 kg Maris Piper (or other floury potatoes)
• 1 tablespoon salt (for boiling water)
• 600 ml neutral oil (for frying)

Brava sauce

• 4 tablespoons olive oil
• 4 garlic cloves (minced)
• 1 tablespoon plain flour
• 1 tablespoon Pimentón de la Vera (smoked Spanish paprika - sweet or hot, your call)
• ¼ teaspoon cayenne (or to taste)
• 400 g tomato passata (or 1 tin chopped tomatoes)
• 2 tablespoons sherry vinegar (or red-wine vinegar)
• 1 teaspoon caster sugar
• 1 teaspoon salt
• 1 bay leaf (small)

Garlic aioli (optional)

• 1 egg yolk
• 2 garlic cloves
• 1 teaspoon lemon juice
• 150 ml neutral oil
• 1 pinch salt

Method

Stage 1 - Boil potatoes

1. Peel and cube the potatoes (2 ½ cm cubes).
2. Boil in heavily salted water 8 minutes (the inside should be just tender; not falling apart).
3. Drain in a colander; spread on a tray; cool to room temperature.

Stage 2 - Brava sauce

1. Heat the olive oil in a saucepan over medium heat.
2. Add the minced garlic; cook 30 seconds.
3. Stir in the flour; cook 1 minute (forms a paste).
4. Add the smoked paprika and cayenne; stir 30 seconds.
5. Pour in the tomato passata, sherry vinegar, sugar, salt and bay leaf.
6. Simmer 12-15 minutes till thickened and the raw-tomato edge has cooked off.
7. Remove bay leaf; blend smooth if desired; keep warm.

Stage 3 - Aioli

1. In a small bowl, mash 2 garlic cloves to a paste with a pinch of salt.
2. Whisk in the egg yolk and lemon juice.
3. Slowly drizzle in 150 ml oil, whisking constantly, until thick and emulsified.

Stage 4 - Fry potatoes

1. Heat 600 ml oil in a wide pan to 180°C.
2. Fry the par-boiled potatoes 6-8 minutes till deep gold and crisp all over.
3. Lift onto a wire rack; salt while hot.

Stage 5 - Plate

1. Pile hot potatoes in a shallow bowl.
2. Zigzag warm brava sauce generously over the top.
3. Add dollops of aioli for the Barcelona-style version.
4. Serve immediately with cocktail sticks.