Ingredients

• Potatoes 1 kg
• Olive or sunflower oil, for deep-frying 1 l
• Olive oil 20 ml
• Onion 1/2 small (75 g)
• Garlic 3 cloves
• Smoked paprika 2 tsp
• Cayenne pepper 1/2 tsp
• Crushed tomatoes 200 g
• Sherry vinegar 1 tsp
• Sugar 1/2 tsp
• Mayonnaise 80 g
• Lemon juice 1 tsp
• Salt to taste

Instructions

1. 1

   For the sauce, heat the 20 ml of olive oil in a small pan over medium heat, cook the chopped onion for 5 minutes, add 2 minced garlic cloves and cook for 1 minute more.

2. 2

   Take the pan off the heat and stir in the paprika and cayenne, then add the crushed tomatoes, vinegar, sugar and a pinch of salt, simmer for 10 minutes and blend until smooth.

3. 3

   For the aioli, mix the mayonnaise with the remaining garlic clove, finely grated, and the lemon juice.

4. 4

   Peel the potatoes, cut them into 2.5 cm cubes, rinse them and dry them well.

5. 5

   Heat the frying oil to 140C and fry the potatoes in batches for 8-10 minutes, until tender but still pale. Drain.

6. 6

   Raise the oil to 180C and fry the potatoes again for 3-4 minutes, until golden and crisp. Drain on paper towels and sprinkle with salt.

7. 7

   Serve hot, topped with the bravas sauce and the aioli.