Patatas Bravas

Method

1. Peel 300 g of floury potatoes and cut them into rough 3 cm cubes, keeping the edges irregular so they catch the oil. Rinse in cold water until it runs clear to wash off surface starch, then drain and dry thoroughly on a tea towel — wet potatoes will spit and steam instead of crisping.
2. For the salsa brava, warm 1 tbsp of extra virgin olive oil in a small saucepan over a low heat. Add 1 clove of grated garlic and fry for about 1 minute, until fragrant but not coloured — burnt garlic will turn the sauce bitter.
3. Slide the pan off the heat and stir in 1 tsp of sweet smoked paprika, 0.5 tsp of hot paprika and 1 tsp of plain flour; the residual heat is enough to toast them without scorching. Return to a low heat and whisk in 120 ml of stock a little at a time, then 1 tsp of sherry vinegar. Simmer, whisking, for 5 minutes until smooth and thick enough to coat the back of a spoon. Season with a pinch of the salt and keep warm.