Patatas Bravas

Crisp fried potatoes served with a classic salsa brava made with smoked paprika and a proper spicy edge, like in a Spanish tapas bar.

• 4 medium potatoes
• 5 to 7 dl olive oil or neutral frying oil for frying
• Salt
• 0.8 dl olive oil for the sauce
• 1 1/2 tsp hot smoked paprika
• 1 1/2 tsp sweet smoked paprika
• 1 tbsp all-purpose flour
• 2.5 dl chicken or vegetable broth

Method

1. 1
   Peel the potatoes, rinse them, and dry them very well. Cut into bite-sized chunks.
2. 2
   Make the bravas sauce first. Warm the 0.8 dl olive oil in a small saucepan over medium heat and stir in both kinds of paprika.
3. 3
   Whisk in the flour and toast it lightly for about 1 minute. Gradually add the broth, whisking constantly until the sauce is smooth.
4. 4
   Simmer gently for 3 to 5 minutes until the sauce is velvety and lightly thickened. Season with salt and keep warm.
5. 5
   Heat the frying oil to about 175C. Add the potatoes, lower the heat slightly, and fry for a few minutes until they start to soften.
6. 6
   Lift out the potatoes and let them cool briefly. Heat the oil back to 175C and fry them a second time until golden and crisp.
7. 7
   Drain on paper, season with salt straight away, and drizzle with the bravas sauce. Serve immediately.