Name: Patatas Bravas: crispy potatoes with spicy sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 portions
Ingredients: 0.5 tablespoon olive oil; 0.25 pcs onion; 0.75 clove garlic; 0.25 tin peeled tomatoes; 0.25 tablespoon tomato paste; 0.25 teaspoon sweet paprika; 0.125 teaspoon hot paprika; 37.5 ml water; 0.25 tablespoon wine vinegar; 0.25 teaspoon sugar; salt; ground pepper; 0.25 kg potatoes; 0.75 tablespoon olive oil; 0.25 tablespoon cornstarch; 0.375 l water; 0.25 teaspoon salt; mayonnaise; parsley

Step by step process

Bravas sauce

1
Finely chop the onion and crush the garlic so they release their aroma quickly in the sauce.
2
Heat the olive oil in a pan, cook the onion gently for five minutes, then add the garlic.
3
Stir in both paprikas and the tomato paste, cook briefly until fragrant, then immediately pour in the tomatoes and water.
TIP:
Cook ground paprika and tomato paste in fat for only 20 to 30 seconds. The paprika will release its aroma, the tomato paste will lose its raw taste, and the dish will have a fuller color and flavor. As soon as the mixture becomes fragrant, add liquid immediately so the paprika does not turn bitter.
4
Simmer the sauce for fifteen minutes until thickened, season with vinegar, sugar, salt, and pepper, then blend until smooth.

Potatoes

5
Peel the potatoes, cut them into large cubes, and parboil them for five minutes in salted water.
TIP:
A short parboil roughs up the surface of the potatoes, helping them form a crisp crust during roasting while staying soft inside. After draining, let them dry well so they brown better.
6
Drain the potatoes and let them dry off briefly, then toss them with olive oil and cornstarch.
TIP:
A thin layer of cornstarch on a well-dried surface helps create a distinctly crispy crust when baking. Use only a small amount so it does not leave a floury coating. It works just as well for fries, roasted potatoes, or cauliflower.
7
Spread them on a baking tray in a single layer and roast for about thirty minutes until golden. turn them halfway through cooking.

Serving

8
Divide the hot potatoes among plates, spoon over the bravas sauce, and add mayonnaise.
9
Sprinkle with chopped parsley and serve immediately while the potatoes are still beautifully crisp.