Patatas Bravas

Peel the potatoes and cut into 3–4 cm cubes. Cover with cold salted water in a pot and cook over medium heat for 8–10 minutes, until the edges are just tender (a knife should go in with slight resistance). Drain in a colander and let dry for 5 minutes.

Preheat the oven to 220°C. Spread the potatoes in a single layer on a baking tray, drizzle with 3 tbsp olive oil, season with salt and toss to coat. Roast for 30–35 minutes, turning halfway through, until evenly golden and crisp.

While the potatoes are roasting, make the brava sauce: heat 2 tbsp olive oil in a saucepan and sauté the finely chopped onion for 5 minutes until softened. Add the minced garlic (2 cloves) and cook for another minute.

Stir in the tomato paste, canned chopped tomatoes, sweet smoked paprika and hot paprika. Mix well and cook for 2–3 minutes to release the flavor of the spices.

Pour in the water and white wine vinegar, season with salt and add the sugar. Simmer over low heat for 10–12 minutes until slightly thickened; blend until smooth if desired.

For the aioli, mix the mayonnaise with the minced garlic (2 cloves), the juice of one lemon and a pinch of salt.

Arrange the hot roasted potatoes on a plate, generously drizzle with the warm brava sauce and serve with the aioli on the side or spooned on top.