Crisp fried potato chunks served under a spicy tomato and pimenton sauce, a staple tapas dish found in bars across Spain. Sometimes finished with a garlic aioli alongside the bravas sauce.
Parboil the potatoes
Boil the potato chunks in salted water until just tender at the edges but still firm in the center.
8 minDry the potatoes
Drain the potatoes well and spread them out to air-dry so they fry crisp instead of steaming soggy.
5 minFry until crisp
Fry the potatoes in hot oil until deep golden and crisp on the outside.
Make the bravas sauce
In a saucepan, soften the garlic in a little oil, then stir in the smoked pimenton and cayenne and cook for thirty seconds until fragrant.
Simmer the sauce
Add the crushed tomatoes and simmer until thickened into a spicy, glossy sauce, then stir in the sherry vinegar and season with salt.
10 minServe
Pile the crisp potatoes onto a plate and spoon the hot bravas sauce generously over the top, serving immediately.
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