Spanish Oven-Crisp Patatas Bravas with Smoky Sauce

Preheat oven to 220°C. Wash 800 g potatoes, remove sprouts and green parts and cube into 2.5 cm pieces. Parboil in boiling water six minutes, drain and steam-dry three minutes.

Toss potato with 30 ml oil and 3 g salt, spread in one layer and roast at 220°C for 28–35 minutes, turning once, until crisp outside and fork-tender inside.

Meanwhile mince 130 g onion and 12 g garlic. In 20 ml remaining olive oil sauté onion over medium-low heat for six minutes, then garlic for one minute.

Stir in 5 g smoked and 1 g hot paprika for 20 seconds. Add 220 g passata, 120 ml broth, 12 ml vinegar and remaining 2 g salt; simmer 10–12 minutes. Blend carefully if a smooth sauce is preferred.

Divide fully cooked potatoes into four portions and serve warm bravas sauce on top or alongside. Add sauce immediately before eating to retain crispness.