Patatas bravas

Crispy fried potatoes with a spicy tomato-based salsa brava and, in much of Spain, a blob of alioli. Every bar guards its own brava sauce; this version is the classic Madrid style, built on pimentón.

Ingredients

• 4 large floury potatoes, peeled and cut into 3 cm chunks
• Olive oil for frying
• 1 tsp sweet pimentón (smoked if possible)
• 1/2 tsp hot pimentón or a pinch of cayenne
• 2 tbsp plain flour
• 250 ml chicken or vegetable stock
• 1 tsp sherry vinegar (or white wine vinegar)
• Salt
• Alioli to serve (optional)

Method

1. Parboil the potatoes in salted water for 8 minutes, drain and let them steam dry.
2. For the salsa brava: heat 3 tablespoons of oil, stir in both pimentóns off the heat so they do not burn, then the flour. Cook 1 minute and whisk in the stock little by little. Simmer 8-10 minutes until thick, add the vinegar and salt, and blend until smooth.
3. Fry the potatoes in plenty of hot olive oil (180 C) until deep golden and crisp, about 8-10 minutes. Drain on paper and salt generously.
4. Serve with the hot brava sauce poured over and alioli on top.

Tips

• Parboiling first is what gives the fluffy inside and glassy crust.
• The sauce should be thick enough to cling to the potato, never runny.