Patatas Bravas

Ingredients

• 800g floury potatoes, peeled
• 1 litre sunflower or mild olive oil for frying
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 20g plain flour
• 1 tbsp sweet pimenton de la Vera
• 1 tsp hot pimenton
• 400ml chicken or vegetable stock
• 1 tbsp sherry vinegar
• Salt

Before you cook

• Peel the potatoes and cut them into irregular 3cm chunks so they catch more sauce.
• Rinse the chunks under cold water to wash off surface starch, then dry them completely in a tea towel.
• Finely chop the onion and garlic.
• Measure out both paprikas into the same small bowl.

Steps

1. Heat the frying oil in a deep pan to 140C.
2. Lower in the potato chunks in two batches and fry each for 9 to 10 minutes until a skewer slides in easily but the outside is still pale.
3. Lift the potatoes onto a rack and leave them to cool and dry for at least 20 minutes.
4. Warm the 2 tablespoons of olive oil in a small saucepan over medium-low heat.
5. Add the chopped onion with a pinch of salt and cook for 8 minutes until soft and translucent.
6. Stir in the garlic and cook for 1 minute.
7. Sprinkle in the flour and stir constantly for 2 minutes until it smells biscuity.
8. Take the pan off the heat and add both paprikas, stirring for 15 seconds so they toast without burning.
9. Pour in the stock a third at a time, whisking smooth after each addition.
10. Return the pan to the heat and simmer the sauce for 6 minutes, whisking, until it thickly coats a spoon.
11. Stir in the sherry vinegar and season with salt.
12. Blend the sauce smooth with a stick blender and keep it warm.
13. Bring the frying oil up to 195C.
14. Fry the cooled potatoes in two batches for 3 to 4 minutes each until deeply golden and crackling.
15. Drain the potatoes on kitchen paper and salt them straight away.
16. Pile the potatoes into a warm dish and spoon the bravas sauce over the top so some pieces stay bare and crisp.