Patatas bravas

To prepare the patatas bravas, start with the potatoes: peel them 1 and cut them into fairly regular cubes 2, so they cook evenly. Bring plenty of water to a boil, salt it and immerse the potatoes 3; par-boil them for about 8 minutes.

Drain them carefully 4, taking care not to break them, then spread them out on a tray lined with a clean tea towel 5 and let them cool completely. In the meantime, take care of the brava sauce. Trim the red onion and slice it thinly 6.

Do the same with the garlic clove 7. Pour the extra virgin olive oil into a skillet, add the onion, garlic 8, the mild chili pepper and the hot chili pepper 9.

Stir quickly to flavor them without burning 10. Add a pinch of salt 11 and let the onion soften; then after a few minutes add the flour 12.

Continuing to stir, let it toast for about a minute 13. Pour in the water little by little 14, working the mixture with a whisk to avoid lumps. Continue cooking over low heat, stirring, until you obtain a thick, uniform sauce 15.

At this point blend the sauce with an immersion blender 16 and set it aside 17. When the potatoes are completely cold, heat the peanut oil in a deep-sided pot. Fry a few potatoes at a time 18, so as not to lower the oil temperature too much.

When they are well golden and crispy on the outside, drain them with a skimmer 19 and transfer them to absorbent paper 20 to remove excess oil. Lightly salt them 21.

Add the sweet paprika 22 and mix well to distribute the seasoning 23. Arrange the patatas bravas on a serving plate and serve them very hot with the brava sauce poured over or in a small bowl in the center 34.