Patatas Bravas

For the potatoes

1. Peel the potatoes and cut into irregular bite-sized chunks, about 3 cm (1 1/4 in).

   Rough edges will become crisp during frying.

2. Put the potatoes into a saucepan of cold, salted water.

3. Bring to a gentle simmer and cook until almost tender but holding their shape, 8–10 minutes.

   Then 10 min of waiting

4. Drain carefully in a colander.

5. Spread onto a wire rack and leave to steam-dry completely, at least 15 minutes.

   Then 15 min of waiting

For the brava sauce

6. Gently heat the olive oil in a pan, then remove completely from the heat.

7. Add the sweet and hot paprika and stir for about 5 seconds to bloom in the warm oil.

   Paprika burns very quickly, which is why this is done off the heat.

8. Whisk in the flour until smooth.

9. Slowly whisk in the stock.

10. Return the pan to a low heat and simmer until smooth and glossy, 6–8 minutes.

    Then 8 min of waiting

11. Add the white wine vinegar and season with salt.

For the potatoes

12. Heat oil in a deep pan or cast-iron skillet to 140–150°C (285–300°F).

13. Fry the potatoes in batches until cooked through through the middle without colouring much, about 5 minutes.

    Then 5 min of waiting

14. Lift onto a wire rack and leave to rest, at least 10 minutes.

    Then 10 min of waiting

15. Increase the oil heat to 190°C (375°F).

16. Return the potatoes in batches and fry until deep golden and crisp, 2–4 minutes.

    Then 4 min of waiting

17. Transfer to the rack and season immediately with fine sea salt.

18. Pile the hot potatoes onto a plate and spoon warm brava sauce over them, leaving plenty exposed so they stay crunchy.