Patatas Bravas

Ingredients

• 800 g potatoes, in 3 cm cubes
• oil, for frying
• 400 g tinned tomatoes
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 4 garlic cloves, crushed
• 2 tbsp sherry vinegar or dry sherry
• a handful of parsley, chopped

Method

1. Parboil

   Boil the cubed potatoes in salted water for eight minutes until just tender at the edges, then drain and dry thoroughly.

   8 min

2. First fry

   Fry at 140°C until pale and cooked through, then lift out and cool. This double-fry is why bar bravas are crisp for twenty minutes and home versions go soft in three.

   10 min

3. Second fry

   Raise the oil to 190°C and fry again in batches until deep golden and blistered. Drain on a rack.

   5 min

4. Make the brava sauce

   Fry the garlic in a little oil, add the paprika and cayenne off the heat so they do not scorch, then the tomatoes and sherry. Simmer until thick and blend smooth.

   20 min

5. Serve

   Spoon the sauce over the hot potatoes, or serve alongside so they stay crisp, and scatter with parsley.