Patatas Bravas

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Wash and dry fresh produce, then prepare it to the size described before heating the pan.

2. 2

   Parboil potato chunks in salted water until barely tender. Start timing only after the liquid returns to a steady boil; check after 8 minutes and continue only until the stated texture is reached.

3. 3

   Drain, roughen the edges and roast or fry until deeply crisp. Keep the oil at 175–180°C and cook in uncrowded batches until evenly golden; drain between batches and allow the oil to return to temperature.

4. 4

   Cook onion and garlic, add tomato, paprika and cayenne and reduce. Use medium-high heat and work in batches if needed; allow about 10 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

5. 5

   Blend the bravas sauce smooth. Stop once or twice to scrape the sides and continue until the mixture is uniformly smooth with no dry spice or fibrous pieces remaining.

6. 6

   Top potatoes with sauce and lemony garlic aioli.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.