Crispy fried potato cubes served with a traditional smoky pimentón sauce thickened with cornstarch.
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Place the potato cubes in a pot of salted cold water, bring to a boil, and simmer for 5 minutes until slightly softened but not cooked through.
Drain the potatoes and let them air dry completely on a paper towel-lined tray to ensure maximum crispiness.
For the sauce, heat 2 tablespoons of olive oil in a pan and sauté the minced onion and garlic until translucent and soft.
Stir in the smoked paprika and cook for 30 seconds, then whisk in the cornstarch to form a light paste.
Gradually pour in the broth while whisking constantly to prevent lumps, simmering until the sauce thickens into a velvety consistency.
Stir in the sherry vinegar to the sauce, season with salt, and blend with an immersion blender if a perfectly smooth texture is desired.
Heat the frying oil in a deep skillet to 350°F and fry the potatoes in batches until they are golden brown and very crunchy.
Drain the fried potatoes on paper towels, sprinkle with salt immediately, and serve hot drizzled generously with the pimentón sauce.
