Patatas Bravas

Crispy potatoes with brava sauce. Parboil, then fry, roast, or air-fry. The sauce is paprika, tomato, and vinegar in a small pan.

Ingredients

• 4–5 medium potatoes, peeled and cubed
• Salt
• Olive oil, for frying, baking, or air-frying
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp tomato paste (or 2–3 tbsp tomato sauce)
• ½ tsp smoked paprika (pimentón)
• ¼ tsp hot paprika or cayenne
• ½ cup broth or water
• 1 tsp sherry vinegar (or white vinegar)
• Salt, to taste
• (optional) pinch of sugar, to balance acidity
• (optional) 2 tbsp mayo
• (optional) 1 garlic clove, grated
• (optional) squeeze of lemon
• (optional) salt, for the aioli

Method

1. Put the potatoes in cold salted water. Bring to a boil and simmer 5 to 7 minutes, until the edges soften. Drain and steam-dry a few minutes.
2. Crisp the potatoes. Pan: generous olive oil on medium-high, fry until golden, 8 to 10 minutes, salt at once. Oven: toss with olive oil and salt, roast at 425°F for 25 to 30 minutes, flipping halfway. Air fryer: toss with olive oil and salt, 400°F for 15 to 20 minutes, shaking halfway.
3. In a small pan, heat 1 tablespoon olive oil. Garlic 20 to 30 seconds. Add tomato paste, smoked paprika, and hot paprika. Stir. Add broth or water and vinegar. Simmer 5 minutes until thick. Salt to taste. Blend if you want it smooth.
4. Pile the potatoes. Spoon over the brava. If using aioli, mix the mayo, grated garlic, lemon, and salt, then drizzle. Eat hot.

Notes

• A bit of smoked paprika on the finished potatoes changes the plate.
• If the sauce tastes flat, a tiny splash of vinegar. If it is too acidic, a pinch of sugar.
• Best hot and crisp. Do not let them sit.