Crisp Fried Potatoes with Smoky Brava Sauce

What you need

• 800 g (1 3/4 lb) potatoes, peeled, cut into 3 cm (1 1/4 in) chunks
• 3 tbsp olive oil, for the sauce
• 1 small onion, finely chopped
• 2 cloves garlic, sliced
• 2 tsp hot smoked paprika, pimentón picante
• 1 tsp sweet smoked paprika, pimentón dulce
• 1 pinch cayenne pepper, optional, for more heat
• 400 g (14 oz) crushed tomatoes
• 1 tsp sherry vinegar
• 500 ml (2 cups) olive oil for frying, or sunflower oil
• salt, to taste

Method

Restated from the original video

1. 1

   Put the potatoes in a pan of cold salted water, bring to a boil and simmer until just tender at the edges but still firm in the middle, 6-8 min.

2. 2

   Drain well and spread the potatoes on a clean towel to steam dry for 10 min.

3. 3

   Meanwhile, warm the olive oil in a small pan over medium-low heat. Add the onion and soften without colouring, 5 min. Add the garlic for 1 min more.

4. 4

   Take the pan off the heat and stir in both kinds of paprika and the cayenne, if using, for 20 seconds so the spice does not scorch.

5. 5

   Add the tomatoes and a pinch of salt and return to the heat. Simmer, stirring now and then, until thick, 12-15 min.

6. 6

   Stir in the vinegar, then blend the sauce until smooth. Taste for salt and heat and keep warm.

7. 7

   Heat the frying oil in a deep frying pan to 175 °C (350 °F), about 1 cm (1/2 in) deep.

8. 8

   Fry the potatoes in batches, turning them, until crisp and golden on all sides, 8-10 min.

9. 9

   Lift them onto paper towels and sprinkle with salt straight away.

10. 10

    Pile the potatoes on a plate, spoon the brava sauce over the top and serve hot, with toothpicks.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.