Patatas bravas
Crisp, golden chunks of twice-fried potato under a smoky, spicy sauce of olive oil, pimenton, cayenne and sherry vinegar, a classic Spanish tapa.
Method
- 1
Rinse the potato chunks in cold water, drain and dry them very well on a clean tea towel.
- 2
Heat the frying oil in a deep pan to 140°C.
- 3
Fry the potatoes in two batches, about 8 minutes each, until tender all the way through but still pale.
- 4
Lift them out with a slotted spoon and drain on kitchen paper.
- 5
For the sauce, warm the 3 tablespoons of oil and the garlic in a small saucepan over low heat, stir in the flour and cook for a minute.
- 6
Take the pan off the heat and stir in the paprika and cayenne, then whisk in the stock a little at a time.
- 7
Simmer, whisking, until thick and glossy, then stir in the vinegar and season with salt.
- 8
Heat the frying oil to 190°C and fry the potatoes again in batches until crisp and deep golden.
- 9
Drain, sprinkle with salt and serve at once with the sauce spooned over.
Notes
- Paprika burns quickly and turns bitter, so always add it off the heat.
- Many bars serve garlic mayonnaise alongside. In Madrid the spicy sauce on its own is usual.
- To roast instead, toss the potatoes with 3 tablespoons of oil and roast at 220°C for about 40 minutes, turning once.
Equipment
Deep heavy pan, Cooking thermometer, Slotted spoon, Kitchen paper, Small saucepan, Whisk