Spanish patatas bravas with smoked paprika powder

Ingredients

• 800 g waxy potatoes cut into 3 cm cubes
• 5 tbsp extra virgin olive oil
• 2 tsp smoked paprika
• 1 tsp sea salt
• 200 g peeled tomatoes (canned)
• 2 cloves minced garlic
• 1/3 tsp cayenne pepper
• 1 tsp (sauce) smoked paprika
• 1 tbsp red wine vinegar
• 2 tbsp olive oil (sauce)
• sea salt

Cook Time

1. 1
   Preheat oven and season potatoes: Preheat the oven to 220 °C. Peel 800 g waxy potatoes, cut into 3 cm cubes in equal pieces so they cook evenly. Pat dry with kitchen paper: the drier the potato, the crispier the result.
2. 2
   Season and bake potatoes: Mix the potato cubes in a large bowl with 5 tbsp extra virgin olive oil, 2 tsp organic smoked paprika powder (lofderkruiden.be) and 1 tsp salt. Spread in a single layer on a baking sheet with baking paper. Make sure the pieces don't overlap. Roast in the oven for 35 to 40 minutes, stirring halfway through, until the potatoes are golden brown and crispy on the outside.
3. 3
   Prepare brava sauce: Heat 2 tbsp olive oil for the sauce in a small pan over medium-high heat. Sauté 2 garlic cloves, finely chopped until translucent, about 2 minutes. Add 1 tsp organic smoked paprika powder for the sauce and 1/3 tsp cayenne pepper or chili flakes (to taste) and stir for 30 seconds so the spices release their aroma into the oil. Add 200 g peeled canned tomatoes and crush the tomatoes roughly with a spoon and let the sauce simmer gently for 10 minutes.
4. 4
   Finish sauce: Add 1 tbsp red wine vinegar to the sauce and season with 1 pinch of salt to taste for the sauce. Blend the sauce smooth with an immersion blender for a silky texture, or leave rough for more character. The sauce should taste slightly acidic and spicy, with a clear smoky note from the paprika powder.
5. 5
   Serve: Arrange the hot potato cubes on a plate or in small tapas bowls. Pour the brava sauce over or serve separately as a dip. Serve immediately as a tapa, as a side dish with grilled meat, or as part of a larger tapas spread.
6. 6
   Crispiness: the secret to crispy oven patatas is dry potatoes in a single layer, plenty of oil and a hot oven. Don't use aluminum foil, as that steams the potatoes soft.
7. 7
   Sauce variation: in Catalonia, patatas bravas are traditionally served with aioli alongside the brava sauce. Mix equal parts brava sauce and mayonnaise for a milder version.
8. 8
   Spice level: the amount of cayenne pepper is adjustable. Start with a small pinch and taste before adding more.
9. 9
   Make ahead: the brava sauce will keep for up to 3 days in the refrigerator and tastes better after resting overnight. The potatoes are best prepared fresh.