Patatas Bravas with Spicy Tomato Sauce

Instructions

1. 1

   Cut the potatoes into roughly 2cm (3/4 inch) irregular cubes - the uneven shapes create crispy edges. Pat them completely dry with paper towels to remove excess moisture.

2. 2

   Heat the frying oil in a large, deep pan or pot to 160°C (320°F). Fry the potatoes in batches for 8-10 minutes until tender but not browned. Remove and drain on paper towels.

3. 3

   While potatoes are cooking, make the bravas sauce: Heat 2 tablespoons olive oil in a saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant.

4. 4

   Add the crushed tomatoes, smoked paprika, cayenne pepper, and a pinch of salt to the saucepan. Simmer for 10-12 minutes, stirring occasionally, until the sauce thickens.

5. 5

   Stir in the white wine vinegar and adjust seasoning with salt. For a smoother sauce, blend with an immersion blender. Keep warm.

6. 6

   Increase the oil temperature to 180°C (350°F). Fry the pre-cooked potatoes again in batches for 3-4 minutes until golden brown and crispy. This double-frying technique is essential for the perfect texture.

7. 7

   Drain the potatoes on paper towels and immediately season with salt while hot.

8. 8

   Arrange the crispy potatoes on a serving platter, drizzle generously with the spicy bravas sauce, and garnish with fresh chopped parsley. Serve immediately while hot and crispy.