Patatas Bravas

For the Potatoes

• 2.2 lb Yukon Gold potatoes (1 kg)
• 2 tablespoons sweet paprika

For the Brava Sauce

• 1 garlic clove
• ¾ cup finely chopped red onion (100 g)
• 1 teaspoon mild chili powder (2 g)
• ½ teaspoon hot chili powder (1 g)
• ¼ cup all-purpose flour (30 g)
• 1¼ cups water (300 g/ml)
• 2 tablespoons extra-virgin olive oil (30 g)
• Salt, to taste

For Frying

• 4¼ cups peanut oil (1 liter)

1. Peel the potatoes and cut them into evenly sized cubes.
2. Bring a large pot of salted water to a boil. Add the potatoes and parboil for about 8 minutes.
3. Drain carefully and let the potatoes cool completely.
4. Heat the 4¼ cups peanut oil (1 liter) in a deep skillet or deep fryer.
5. Fry the potatoes in batches until they are golden brown and crispy on the outside.
6. Remove with a slotted spoon and transfer to a paper towel-lined plate.
7. Season lightly with salt and sprinkle with the 2 tablespoons sweet paprika.

Make the Brava Sauce

1. Finely chop the garlic and red onion.
2. Heat the 2 tablespoons extra-virgin olive oil (30 g) in a small saucepan over medium-low heat. Sauté the onion and garlic until softened.
3. Stir in the mild and hot chili powders, mixing quickly.
4. Add the ¼ cup all-purpose flour (30 g) and cook for about 1 minute, stirring constantly.
5. Gradually whisk in the 1¼ cups water (300 g/ml) until smooth and lump-free.
6. Season with salt and simmer over low heat until the sauce becomes thick and smooth.
7. For an extra silky texture, blend the sauce with an immersion blender if desired.

To Serve

Arrange the crispy potatoes on a serving platter and spoon the brava sauce over the top, or serve the sauce on the side.

Enjoy!