Patatas Bravas

Method

1. 1

   Heat the oven and tray

   Heat the oven to 220°C (200°C fan) with a sturdy baking tray inside for at least 15 minutes, until the tray is thoroughly hot.

2. 2

   Parboil the potatoes

   Bring a large pan of water with 0.5 tsp salt to the boil over high heat. Cut the potatoes into even 2 cm chunks, add them and boil for 6 minutes, until their edges just begin to soften.

3. 3

   Dry the potatoes

   Drain the potatoes and leave them in the colander for 2 minutes, until their surfaces look dry.

4. 4

   Oil and season the potatoes

   Toss the hot potatoes with 2 tbsp olive oil, 0.25 tsp salt and the black pepper for 30 seconds, until their edges are lightly roughed.

5. 5

   Roast the potatoes

   Carefully spread the potatoes on the hot tray in one layer and roast at 220°C (200°C fan) for 25 to 30 minutes, turning after 15 minutes, until golden, crisp and tender inside.

6. 6

   Soften the onion

   While the potatoes roast, heat 2 tbsp olive oil in a saucepan over medium heat for 1 minute, then cook the onion for 5 minutes, stirring, until soft and translucent.

7. 7

   Cook the garlic and spices

   Add 2 finely chopped garlic cloves, smoked paprika and cayenne and cook over medium heat for 30 seconds, stirring constantly, until fragrant.

8. 8

   Simmer the tomato sauce

   Add the tomatoes, vinegar and 0.25 tsp salt; bring to a gentle simmer over medium heat, then simmer uncovered for 15 to 25 minutes, stirring occasionally, until thick and spoonable.

9. 9

   Adjust the sauce seasoning

   Taste the sauce and add extra salt, vinegar or cayenne as needed; simmer over low heat for 1 minute, until the seasoning tastes balanced.

10. 10

    Blend the sauce if desired

    For a smooth sauce, carefully blend it for 30 seconds while hot; leave it unblended for a chunkier texture, until it reaches your preferred consistency.

11. 11

    Season the mayonnaise

    Stir the mayonnaise with the lemon juice, finely grated garlic, 0.25 tsp salt and water in a small bowl for 30 seconds, until smooth and loose enough to drizzle.

12. 12

    Serve

    Arrange the potatoes on a serving plate and spoon the warm tomato sauce over them or serve it alongside; drizzle the garlic mayonnaise over the potatoes or serve it separately.

Tips

• Turn the potatoes gently with a thin spatula so their browned surfaces stay intact.
• Keep the tomato sauce and garlic mayonnaise separate from the potatoes until serving to preserve their crispness.
• The listed salt is allocated as 0.5 tsp for the boiling water, 0.25 tsp for the potatoes, and 0.25 tsp each for the tomato sauce and mayonnaise; taste before adding more.

Swaps

• Use sweet paprika instead of smoked paprika for a milder, less smoky sauce.
• Use red wine vinegar in place of lemon juice in the mayonnaise for a sharper finish.

Storing

Refrigerate potatoes, tomato sauce and garlic mayonnaise separately in covered containers for up to 3 days. Reheat potatoes on a hot tray at 220°C (200°C fan) for 10 to 15 minutes, until hot and crisp.