Patatas Bravas (Spicy Potatoes)

Ingredients

• ¼ cup extra virgin olive oil
• 2 cloves garlic
• 1 tbsp tomato paste
• 2 tsp smoked paprika
• 1 tsp mild chilli flakes (Aleppo pepper is nice in this)
• 1 tbsp cornflour
• 1 cup vegetable stock
• 1 tsp sherry vinegar
• 1 kg washed baby white potatoes
• 1 teaspoon baking soda
• Flaked salt
• 2 litres olive oil (not extra virgin) for frying potatoes
• Handful of parsley

Method

Cut potatoes into 1.5 cm cubes.  Parboil in water with baking soda for 2 minutes.  Drain.

Sprinkle with flaked salt and chill in the fridge (you can do this overnight). 

Chop the parsley and set aside.

Slice garlic.  Heat the EVOO over medium heat and gently fry the garlic until it is golden brown.  Discard the garlic (or you can save for another dish – you just want to make a garlic oil).  Add tomato paste, paprika, chilli flakes, and cornflour and whisk.  Slowly add the vegetable stock and keep whisking until it looks creamy and is smooth.  Add the vinegar, whisk again and remove from heat.

In a deep saucepan heat 1 litre of the oil over medium-high heat (use more oil and heat to 180 degrees if using a deep fryer). When a piece of potato bubbles vigorously, add all potatoes. Cook in the oil, stirring occasionally, until they are golden brown on all sides, about 20 minutes (less than 10 minutes in a deep fryer). Watch them carefully.

Using a metal sieve, transfer the potatoes to a tray lined with paper towels to drain excess oil. Immediately season with flaked salt. Drizzle over the bravas sauce and top with chopped parsley. Serve immediately with more bravas sauce to the side.