Patatas bravas – fried potatoes with spicy sauce and aioli

Ingredients for 4 portions

• 1.2 kgPotato, floury
• 3 tbspOlive oil, for the sauce
• 1 tbspPlain flour
• 1 tbspPaprika, sweet
• 1 tspPaprika, hot
• 300 mlVegetable stock
• to tasteSalt
• 5 tbspOlive oil, for frying
• 4 tbspAioli sauce

Method

1. Peel the potatoes and cut them into irregular chunks of about 3 cm. Rinse and dry them very well.
2. Make the sauce: warm the oil in a small saucepan over a low heat, stir in the flour and cook for 1 minute without browning. Take the pan off the heat, stir in both paprikas, then whisk in the stock a little at a time. Simmer, stirring, for 5 minutes until it has the texture of a thin cream, and season with salt.
3. Heat plenty of oil, about 3 cm deep, in a deep frying pan over a medium heat, to about 150 °C. Cook the potatoes in batches for 10–12 minutes, until tender but still pale, and lift out.
4. Raise the heat to 180 °C and fry the potatoes again in batches for 3–4 minutes, until golden and crisp. Drain on kitchen paper and salt.
5. Pile the potatoes on a plate, spoon over the hot sauce and serve straight away with the aioli alongside.

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