Ingredients:

  • 2 lbs Russet or Maris Piper Potatoes, peeled and cut into 1-inch cubes
  • 1 Tbsp Coarse Sea Salt (for boiling)
  • 4 Tbsp Olive Oil (high heat), divided
  • Fine Salt & Black Pepper, To taste
  • 2 Tbsp Spanish Olive Oil (virgin)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced (for sauce)
  • 1 Tbsp Tomato Paste (double concentrated)
  • 2 Tbsp Smoked Paprika (Pimentón Ahumado Dulce)
  • 1/2 tsp Hot Paprika or Cayenne Pepper
  • 1 Tbsp All-Purpose Flour
  • 1 cup Vegetable or Chicken Stock, low sodium
  • 1 Tbsp Sherry Vinegar (or Red Wine Vinegar)
  • 1/2 tsp Sugar
  • 1/2 cup Mayonnaise (full-fat)
  • 1 large clove Garlic, finely grated (for aioli)
  • 1 tsp Lemon Juice, freshly squeezed

Instructions:

  1. Par-Boil the Potatoes: Place the cubed potatoes in the stockpot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer gently for 5–7 minutes, or until just tender around the edges but still firm in the center. Do not overcook.
  2. Dry and 'Rough Up': Drain the potatoes immediately and let them steam dry for 5 minutes. Transfer the warm potatoes to the baking sheet. Drizzle with 4 Tbsp of olive oil, salt, and pepper. Gently use a potato masher or fork to lightly crush the edges of some cubes. This increases surface area for maximum crispness.
  3. Roast: Place the baking sheet into a preheated oven at 425°F (220°C). Roast for 30–40 minutes, flipping halfway, until they are deep golden brown and crunchy.
  4. Sauté Aromatics: Heat 2 Tbsp of olive oil in the saucepan over medium heat. Add the diced onion and a pinch of salt. Cook until softened and translucent (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  5. Bloom the Spices: Stir in the tomato paste, both paprikas (smoked and hot), and cook for 30 seconds. This step is vital—it blooms the spices, releasing their full flavour. Do not let the paprika burn.
  6. Thicken and Deglaze: Sprinkle the flour over the mixture and cook, stirring, for 1 minute. Slowly whisk in the vegetable stock until smooth. Bring the sauce to a gentle simmer.
  7. Simmer and Finish: Reduce the heat to low. Stir in the sherry vinegar, sugar, and adjust salt/pepper. Let the sauce simmer gently for 10–15 minutes until it has thickened to a consistency that coats the back of a spoon. Keep warm until serving.
  8. Prepare the Aioli: In a small bowl, whisk together the mayonnaise, grated garlic, and lemon juice until fully combined and smooth. Season with a small pinch of salt. Set aside.
  9. Assemble & Garnish: Once the potatoes are perfectly crisp, transfer them to a serving dish. Drizzle generously with the warm Bravas sauce and the Quick Garlic Aioli. Serve immediately.