Patatas Bravas

Ingredients

• 1 kg floury potatoes
• 1 l sunflower oil, for frying
• 400 g tinned tomatoes
• 1 tbsp smoked sweet paprika
• 1 tsp smoked hot paprika
• 3 pieces garlic cloves
• 1 tbsp sherry vinegar
• 3 tbsp olive oil
• 1 tsp plain flour

Steps

1. 1
   Cut the potatoes into rough 3 cm cubes and rinse away the surface starch, then dry them completely.
2. 2
   Make the sauce: soften the garlic in olive oil, stir in both paprikas and the flour off the heat so they do not scorch, then add the tomatoes and vinegar.
3. 3
   Simmer 20 minutes, blend smooth and season. It should be smoky and only gently hot.
4. 4
   Fry the potatoes at 140C for 8 minutes until soft but pale. Lift out and let them cool and steam dry for at least 20 minutes.
5. 5
   Raise the oil to 190C and fry them again for 4-5 minutes until deep gold and audibly crisp.
6. 6
   Drain and salt immediately.
7. 7
   Serve the potatoes in a heap with the warm sauce spooned over, and eat before the crust softens.