Patatas bravas

Method

1. Peel the potatoes and cut them into irregular 2.5–3 cm chunks; the rough edges are what turn crunchy. Rinse in cold water until it runs clear, then dry them very thoroughly with a clean towel. Wet potatoes make hot oil spit.

   Add in this stepFloury or all-purpose potatoes 400 g

2. Start the sauce. Warm the olive oil in a 16 cm small pan over medium-low heat, add the onion and the finely chopped garlic and cook gently for 5 min, stirring, until soft and translucent but not browned.

   Add in this stepExtra virgin olive oil 1½ tbspOnion, finely chopped 50 gGarlic cloves 1

   medium-low heat

3. Take the pan off the heat and stir in the flour and both paprikas for a few seconds (paprika burns and turns bitter in seconds over a flame). Put it back on low heat and pour in the stock little by little, stirring all the time so no lumps form. Simmer for 6 min until it coats a spoon like thin ketchup, add salt to taste, and blend it smooth with a stick blender if you like.

   Add in this stepPlain flour 2 tspSweet paprika (pimentón dulce) 1 tspHot paprika (pimentón picante) ½ tspChicken stock 150 mlSalt (for the sauce) to taste

   low heat

4. Pour the frying oil into a 20 cm deep pot (at least 3 cm deep, never more than one third full) and heat on medium heat to 150 °C: a dry wooden chopstick dipped in should give off small, steady bubbles. Fry the potatoes for 9 min until a knife slides in easily but they are still pale. If the size shows ×2, fry in two batches so the oil stays hot; lower them in gently with a slotted spoon, away from you.

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

   medium heat

5. Lift the potatoes onto a rack or kitchen paper and let them rest for 5 min. Meanwhile turn the heat up to medium-high heat and bring the oil to 180 °C (lots of lively bubbles around the chopstick). Fry the potatoes again, in the same batches, for 3 min until deep golden and crisp.

   medium-high heat

6. Drain on kitchen paper and sprinkle with the salt straight away so it sticks. Pile onto a plate and spoon the warm sauce over the top just before serving, so the potatoes stay crunchy.

   Add in this stepSalt ½ tsp