Patatas Bravas

Method

1. 1
   • potato 1 kg
   • olive oil 5⅓ tbsp
   • salt to taste

   Roast the potatoes until crisp — Toss the potato cubes with half the olive oil and salt, spread on a tray, and roast at 220°C (430°F) for 35 minutes, turning halfway, until crisp and golden.

   ⏱35 min
2. 2
   • olive oil 5⅓ tbsp
   • onion 1
   • garlic 2
   • canned tomatoes 400 g
   • smoked paprika 1 tsp
   • cayenne pepper ½ tsp
   • white wine vinegar 1 tsp
   • white sugar 1 tsp
   • salt to taste

   Simmer the bravas sauce — Meanwhile, heat the remaining oil in a saucepan, sauté the onion and garlic until soft. Add the canned tomatoes, smoked paprika and cayenne pepper. Simmer for 15 minutes, then stir in the vinegar and sugar and season with salt.

   ⏱15 min
3. 3

   Blend the sauce — Blend the sauce until smooth, or leave chunky if preferred.

4. 4
   • potato 1 kg
   • mayonnaise 2 tbsp
   • fresh parsley 1 tbsp

   Assemble and serve — Pile the crisp potatoes onto a plate, spoon over the bravas sauce and drizzle with mayonnaise. Scatter with parsley and serve hot.