Patatas Bravas

Method

1. 1

   For the sauce, soften the onion and garlic in 2 tablespoons of oil, stir in the smoked paprika and cayenne for 30 seconds, then add the tomatoes.

   💡 Paprika burns fast — the tomatoes should follow within seconds.

2. 2

   Simmer the sauce 15 minutes, then blend smooth with the vinegar and season. Keep warm.

3. 3

   Start the potato chunks in warm oil over medium heat and cook gently 15 minutes until tender inside.

4. 4

   Raise the heat and fry until deep gold and crunchy at the edges, about 5 minutes more.

   💡 The two-temperature fry gives a creamy center and a shattering crust.

5. 5

   Drain, salt immediately, and pile onto a plate.

6. 6

   Ladle the brava sauce over the top — never underneath — and serve with toothpicks and cold drinks.