Patatas Bravas with Pimentón Sauce

Name: Patatas Bravas with Pimentón Sauce
Yield: 6 to 8 Servings
Ingredients: 2 tablespoons extra-virgin olive oil plus more for frying; 1 small yellow onion (1/2 cup), chopped; 2 garlic cloves, chopped; 1 bay leaf; 1 tablespoon smoked Spanish paprika (such as Pimentón de La Vera Dulce); 1 tablespoon hot smoked Spanish paprika (such as Pimentón de La Vera Picante); 1 tablespoon all-purpose flour; Kosher salt, freshly ground pepper; 2 pounds russet potatoes, peeled, cut into 1-inch cubes

Juanjo López of La Tasquita de Enfrente in Madrid Spain6 to 8 ServingsSource

spanish potato russet potato side nut-free vegetarian deep-fry

Ingredients

2 tablespoons extra-virgin olive oil plus more for frying

1 small yellow onion (1/2 cup), chopped

2 garlic cloves, chopped

1 bay leaf

1 tablespoon smoked Spanish paprika (such as Pimentón de La Vera Dulce)

1 tablespoon hot smoked Spanish paprika (such as Pimentón de La Vera Picante)

1 tablespoon all-purpose flour

Kosher salt, freshly ground pepper

2 pounds russet potatoes, peeled, cut into 1-inch cubes

Method

Heat 2 Tbsp. olive oil in a small saucepan over medium heat. Add onion and garlic and cook, stirring often, until translucent, about 8 minutes. Add bay leaf and next 3 ingredients and cook, stirring constantly, for 2 minutes. Stir in 1 1/2 cups water and bring to a boil, whisking constantly. Reduce heat to low and simmer until flavors meld, about 10 minutes. Remove bay leaf, season with salt and pepper, and purée in a blender. Set aside.

Attach deep-fry thermometer to the side of a large heavy pot. Pour oil into pot to a depth of 2 inches. Heat over medium-high heat until thermometer registers 225°. Add the potatoes and cook, stirring occasionally and adjusting heat to maintain temperature, until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a platter; let cool completely.

Heat oil to 350°. Working in batches, add cooled potatoes and cook until golden brown and crisp, 5–7 minutes. Transfer to paper towels and season with salt. Rewarm sauce. Serve potatoes with sauce.