Triple-cooked patatas bravas with homemade alioli

Method

1. Cut the potatoes into 3 cm chunks. Put them in a 20 cm pot, cover by 2 cm with cold water and add the salt and vinegar (the vinegar helps the edges hold). Bring to the boil on high heat, then lower to medium heat and simmer for 9 min, until a knife slides in easily but the chunks have not fallen apart.

   Add in this stepFloury potatoes 400 gSalt (for the cooking water) 1½ tspWhite wine vinegar 1 tsp

   high heat→medium heat

2. Drain, then shake the colander a few times to rough up the edges; this fluffy surface becomes the crust. Spread the potatoes on a rack and let them steam-dry for 20 min, until they look dry and chalky. They must be completely dry before frying.

3. Meanwhile, make the brava. Warm the olive oil in a 16 cm pan on medium-low heat, add the onion and sliced garlic and cook gently for 8 min, stirring, until very soft and pale gold.

   Add in this stepExtra virgin olive oil 1½ tbspOnion, finely chopped 60 gGarlic cloves, sliced 1

   medium-low heat

4. Take the pan off the heat and stir in both paprikas and the flour for 30 seconds. Return to low heat, whisk in the stock little by little and simmer for 7 min until thick enough to coat a spoon. Add the sherry vinegar and salt, then blend with a stick blender until completely smooth and glossy; push it through a sieve for a restaurant finish.

   Add in this stepSweet smoked paprika (pimentón de la Vera dulce) 1 tspHot smoked paprika (pimentón de la Vera picante) ½ tspPlain flour 2 tspChicken stock 180 mlSherry vinegar 1 tspSalt (for the sauce) to taste

   low heat

5. Make the alioli. Crush the garlic with the salt into a smooth paste in a mortar (or grate it finely). Add the yolk and lemon juice and whisk, then add the mild olive oil a few drops at a time, then in a thin stream, whisking constantly, until thick enough to hold its shape. If it looks oily and splits, start again with a new yolk and whisk the split mixture into it slowly.

   Add in this stepGarlic cloves (for the alioli) 1Salt (for the alioli) 1 pinchEgg yolk (very fresh, ideally pasteurised) 1Lemon juice 1 tspMild olive oil (for the alioli) 80 ml

6. Heat the frying oil in a 20 cm deep pot (no more than one third full) on medium heat to 160 °C. Fry the potatoes for 5 min until a thin, pale crust forms. If the size shows ×2, fry in two batches. Lower them in gently with a slotted spoon, away from you, and lift them onto a rack.

   Add in this stepSunflower oil, for deep-frying 700 ml

   medium heat

7. Turn the heat up to medium-high heat and bring the oil to 190 °C (a cube of bread browns in about 30 seconds). Fry again, in the same batches, for 2 min until deep golden and crackly. Drain on kitchen paper and sprinkle with the flaky salt straight away.

   Add in this stepFlaky sea salt 2 pinch

   medium-high heat

8. Spoon the warm brava onto a plate, pile the potatoes on top and pipe or spoon dots of alioli over them. Serve at once.