Patatas Bravas

Method

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1. 1Heat the oven to 220 °C; boil the potato cubes in salted water for 5–6 minutes until the edges are just soft but not falling apart.
2. 2Drain, return to the pot, put the lid on and give it a few shakes to rough up the edges; let them steam dry for 2–3 minutes.
3. 3Toss with the olive oil, spread in a single layer on a lined tray and roast for 30–35 minutes, turning once halfway, until deep golden and crisp on all sides.
4. 4Meanwhile, heat the oil for the sauce in a pan over medium heat and cook the onion for 4–5 minutes until soft and translucent, then add the garlic for 30 seconds.
5. 5Stir in the flour and cook for 1 minute, then take the pan off the heat and stir in both paprikas; scorched paprika turns bitter.
6. 6Return to the heat, whisk in the stock a little at a time and simmer for 5–6 minutes until thick enough to coat the back of a spoon.
7. 7Add the vinegar, sugar and salt to taste; blend for a smoother sauce if you like.
8. 8Pile the crisp potatoes on a plate, spoon over plenty of bravas sauce and a little alioli if using, and serve immediately.