Patatas Bravas: The Ultimate Spanish Tapas Star

Instructions

1. Prepare the potatoes: Peel and chop them into rustic 2 cm cubes. Put them in a big pot of cold, salted water. Bring to a boil, then cook for 5-7 minutes, or until they are slightly tender but firm. Drain the potatoes thoroughly and allow them to steam dry for a few minutes. This is critical to achieving a crispy finish.
2. While the potatoes are boiling, warm 50ml of olive oil in a saucepan over medium heat. Sauté the finely chopped onion for 5 minutes, until soft and translucent. Cook for another 2 minutes, stirring occasionally to avoid burning, after which add the sliced garlic and bay leaf. Cook for an additional 30 seconds after adding the sweet paprika and chilli flakes.
3. Add the chopped tomatoes, water, sherry vinegar, and sugar. Mix everything together and bring to a gentle simmer. Reduce the heat to low and cook for at least 20 minutes, allowing the flavours to develop and the sauce to thicken. Season with salt and pepper to taste, and take out the bay leaf before serving. To make the sauce smoother, puree it with an immersion blender.
4. In a large frying pan or deep pot, heat the light olive oil over medium-high. Arrange the parboiled potatoes in one layer. Fry for 15-20 minutes, turning occasionally, until golden brown and deliciously crispy on the exterior.
5. Remove the potatoes from the oil and place them on a paper towel to absorb any remaining oil. Sprinkle them with salt and a pinch of sweet paprika. Place the crispy potatoes on a plate and generously spoon the warm bravas sauce on top. Serve immediately and enjoy with a cold beverage.