Patatas Bravas (Crispy Potatoes with Spicy Tomato Sauce)

Potatoes

• 1 kg Russet potato
• 1 tsp Sea salt flakes
• 250 ml Sunflower oil

Bravas sauce

• 2 tbsp Extra virgin olive oil
• 3 cloves Garlic
• 2 tsp Smoked paprika
• ½ tsp Cayenne pepper
• 400 g Canned tomatoes
• 1 tbsp Sherry vinegar

1. Peel the potatoes and cut into rough 2.5 cm chunks. Put them in a large pot, cover with cold water, and bring to the boil. Simmer for 6 to 8 minutes until the edges are just starting to soften but the centres are still firm, then drain well.
2. While the potatoes drain, make the bravas sauce. Warm the olive oil in a saucepan over medium heat, then add the garlic and cook for 30 to 60 seconds until fragrant. Stir in the smoked paprika and cayenne pepper for 10 seconds.
3. Add the canned tomatoes to the saucepan and bring to a gentle simmer. Cook for 12 to 15 minutes, stirring occasionally, until thickened and spoonable. Stir in the sherry vinegar, then keep the sauce on the lowest heat while you fry the potatoes.
4. Heat the sunflower oil in a large frying pan over medium-high heat. Fry the potatoes in batches, turning occasionally, for 8 to 10 minutes per batch until deeply golden and crisp. Lift out with a slotted spoon and drain briefly before transferring to a serving dish.
5. Season the hot potatoes with the sea salt flakes. Spoon the warm bravas sauce over the top, or serve it alongside for dipping. Serve straight away while the potatoes are crisp.

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