Patatas Bravas

Method

1. 1

   Preheat the oven to 220°C (425°F). Place the potato cubes in a large bowl and toss with 60 ml of olive oil and 1 teaspoon of salt. Spread them in a single layer on a baking sheet.

2. 2
   Roasting

   Roast the potatoes for 30-35 minutes, turning once halfway, until they are golden brown and crispy on the outside and tender inside. They should be easily pierced with a fork.

   ⏲ 35 min

3. 3
   Sautéing

   While potatoes roast, make the brava sauce. In a small saucepan, heat 30 ml olive oil over medium heat. Add 2 cloves of minced garlic and sauté until fragrant, about 30 seconds.

   ⏲ 30s

4. 4
   Sautéing

   Add the tomato paste, 1 teaspoon of smoked paprika, and cayenne pepper. Cook, stirring constantly, for 2 minutes until the paste darkens slightly.

   ⏲ 2 min

5. 5
   Simmering

   Pour in the red wine vinegar and water, stir to combine, and bring to a simmer. Reduce heat to low and let it simmer for 10 minutes until thickened slightly. Season with salt to taste.

   ⏲ 10 min

6. 6

   For the aioli, in a small bowl, whisk together the egg yolk, lemon juice, and the remaining 2 minced garlic cloves. Continue whisking while slowly drizzling in the remaining 30 ml olive oil until a thick emulsion forms. Season with salt.

7. 7

   Once potatoes are done, transfer them to a serving platter. Drizzle the brava sauce over the potatoes, then dollop with aioli. Sprinkle with the remaining 1 teaspoon smoked paprika and chopped parsley. Serve immediately.