Patatas Bravas (Patatas bravas) — Crisp Spanish Tapas Potatoes with Spicy Brava Sauce

• 900 gYukon Gold potatoes (peeled and cut into 3 cm chunks)
• 1.5 lwater
• 2 tspfine sea salt (for parboiling)
• 750 mlextra-virgin olive oil (for frying; most will remain in the pan)
• 150 gyellow onion (finely chopped)
• 2 clovegarlic (finely chopped)
• 2 tspsweet smoked paprika
• 1 tsphot smoked paprika
• 0.25 tspcayenne pepper
• 15 gall-purpose flour
• 300 mlvegetable stock
• 1.5 tbspsherry vinegar
• 0.25 tspground black pepper
• 2 sprigflat-leaf parsley (leaves chopped)

Instructions

1. 1

   Place the potato chunks in a saucepan with 1.5 l water and 2 tsp fine sea salt, then bring to a gentle boil over medium-high heat. Cook for 6 minutes, just until the edges begin to soften but the centers still resist a knife, because fully cooked potatoes will break apart during frying.

2. 2

   Drain the potatoes thoroughly and spread them on a tray in a single layer. Let them steam-dry for 15 minutes, then gently roughen the surfaces by shaking the tray, which creates starchy edges that fry into a crisp crust.

3. 3

   While the potatoes dry, make the brava sauce by heating 3 tbsp extra-virgin olive oil in a small saucepan over medium heat. Add the onion and cook for 8 minutes, stirring often, until soft and lightly golden rather than browned.

4. 4

   Add the garlic and cook for 1 minute, then stir in the sweet smoked paprika, hot smoked paprika, cayenne pepper, and flour. Cook the mixture for 45 seconds while stirring constantly, because paprika can turn bitter if it scorches on the base of the pan.

5. 5

   Whisk in the vegetable stock gradually, then add the sherry vinegar, 0.75 tsp fine sea salt, and black pepper. Simmer for 8 minutes until lightly thickened, then blend until smooth with an immersion blender or countertop blender.

6. 6

   Heat 750 ml olive oil in a deep heavy pan to 180°C and fry the potatoes in 2 batches for 5 to 7 minutes per batch, turning occasionally, until deeply golden and crisp. Drain on a rack, season with 0.5 tsp fine sea salt, spoon the hot brava sauce over the potatoes, and finish with chopped parsley.