Patatas Bravas

Ingredients

• For the Potatoes
• 1 kg (2 lbs) starchy potatoes, peeled and cut into 2cm cubes
• Soto & Segovia Garlic Olive Oil, for frying
• Soto & Segovia Paprika Salt, to finish
• For the Bravas Sauce
• 4 tbsp Soto & Segovia extra virgin olive oil
• 1 tsp smoked paprika (pimentón)
• ½ tsp hot paprika or cayenne
• 2 garlic cloves, minced
• 1 tbsp sherry vinegar
• 200g (7 oz) crushed tomatoes
• Salt to taste

Instructions

1. 1

   Peel and cut potatoes into 2cm cubes. Pat completely dry with paper towels, this is the key to crispiness.

2. 2

   Heat a generous pour of Soto & Segovia Garlic Olive Oil in a heavy skillet over high heat. Fry the potato cubes in batches until deeply golden and crispy on all sides, about 10–12 minutes. Drain on paper towels.

3. 3

   In a small saucepan, warm olive oil over medium heat. Add garlic and cook 1 minute. Add both paprikas and stir for 30 seconds.

4. 4

   Add crushed tomatoes and sherry vinegar. Simmer 10 minutes until thickened. Season with salt.

5. 5

   Arrange crispy potato cubes on a platter. Spoon bravas sauce generously over the top. Finish with Soto & Segovia Paprika Salt and serve immediately.