Patatas Bravas

Ingredients

• 2 lbpotatoespeeled, cut into irregular bite-sized chunks
• 3⅛ cupsoilfor frying; olive or sunflower oil
• 3 tbspolive oilfor the sauce
• 1onionfinely chopped
• 3 clovesgarlicfinely chopped
• 2 tspsweet paprikafor the sauce
• 1 tsphot paprikafor the heat of the sauce
• 14⅛ oztomatoesbase of the sauce; peeled or chopped
• 1chilidried, fresh or as chili flakes
• saltfor sauce and potatoes
• black pepperto season
• 2 tbspparsleyfinely chopped, for garnish
• ½ cupaioliserved alongside (optional)
• 1 tbspvinegarfor a touch of acidity in the sauce (optional)

Method

1. Prep the potatoesPeel the potatoes and cut them into irregular, bite-sized chunks. Rinse them well, then pat them thoroughly dry so they turn properly crisp in the oil later.
2. Sweat onion and garlicFor the sauce, finely chop the onion and sweat it with the chopped garlic in the olive oil over low to medium heat until soft and translucent. Nothing should take on any color.
3. Toast the paprikaAdd the sweet and hot paprika along with the chili and toast briefly, just until fragrant. Don't let it go too long, as scorched paprika turns bitter.
4. Simmer the tomato sauceAdd the tomatoes and let everything simmer for 10 to 15 minutes until thick and saucy. Season with salt and black pepper, and if you like, add a splash of vinegar for a little acidity.
5. Blend the sauceBlend the sauce until smooth. For an especially silky texture, push it through a fine sieve as well.
6. Fry the potatoesHeat the frying oil in a pot and fry the potatoes over medium heat for about 15 to 20 minutes until golden brown and crisp. Turn them now and then so they color evenly all over.
7. Drain and saltLift the potatoes out with a slotted spoon, drain them on paper towels and salt them straight away.
8. Plate and serveArrange the potatoes on a plate, spoon some of the sauce over part of them and scatter with chopped parsley. Serve hot, with the rest of the sauce and, if you like, aioli on the side.

Tips and variations

For even crispier potatoes, cook them in two stages: first gently poach them in oil until tender (confit-style) or briefly parboil them, then finish them in hot oil until crisp. For a different sauce, cook tomate frito with cumin, a little sugar and white wine vinegar. Another version takes its heat from chipotle chili and seasons the potatoes with rosemary and flaky salt. If you'd rather not deep-fry, bake potato sticks with garlic powder in the oven and serve them with aioli spiked with hot smoked paprika. When you serve, keep the aioli in its own little bowl next to the potatoes rather than mixing it through them, so everyone can dip as they please.