Patatas Bravas

Patatas bravas is the dish most people think they already know — and the dish most people have only ever had done badly. Properly made, it's crisp-edged potato, a smoky tomato sauce with real heat behind it, and a thin ribbon of garlic alioli. Nothing about it is complicated; it's all in the details.

This is the home-kitchen version, scaled for four people as a tapa. At an actual Tapas Madriz event we're frying potatoes by the kilo in front of guests — same method, much bigger pan.

Ingredients

• 1 kg starchy potatoes (Sebago or similar), peeled and cut into 2cm cubes
• Vegetable oil, for frying
• 2 tbsp olive oil
• 1 small brown onion, finely diced
• 2 garlic cloves, minced
• 400g tin crushed tomatoes
• 1 tsp smoked paprika (pimentón dulce)
• 1/4 tsp cayenne pepper or chilli flakes, to taste
• 1 tsp sherry vinegar
• Sea salt, to taste
• 1/2 cup good-quality mayonnaise (for the alioli)
• 1 small garlic clove, finely grated (for the alioli)

Method

1. Bring a large pot of salted water to the boil. Add the potato cubes and simmer for 4–5 minutes until just starting to soften but not falling apart. Drain well and pat completely dry — this is the step everyone skips, and it's the difference between crispy and soggy bravas.
2. While the potatoes cool, make the bravas sauce: heat the olive oil in a saucepan over medium heat, add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
3. Stir in the crushed tomatoes, smoked paprika and cayenne. Simmer uncovered for 12–15 minutes, stirring occasionally, until thickened. Stir in the sherry vinegar, season with salt, and blend until smooth if you prefer a silkier sauce.
4. Make the alioli by mixing the grated garlic into the mayonnaise. Set aside.
5. Heat about 3cm of vegetable oil in a deep frying pan or pot to 180°C. Fry the potatoes in batches for 5–6 minutes until deep golden and crisp. Drain on paper towel and season with salt immediately.
6. Serve the potatoes hot, spooned generously with the bravas sauce and a drizzle of alioli. Eat straight away — bravas don't wait around.