Classic Madrid Patatas Bravas

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 0.5 cup Extra virgin olive oil
• 1 unit Small yellow onion, finely minced
• 2 units Garlic cloves, minced
• 2 tablespoons Smoked Spanish paprika (Pimentón de la Vera)
• 1 tablespoon Cornstarch
• 1 cup Chicken or vegetable broth
• 1 teaspoon Sherry vinegar
• 2 cups Vegetable oil for frying
• 1 teaspoon Salt

Instructions

1. 1

   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.

2. 2

   Drain the potatoes and let them air dry completely on a paper towel-lined tray to ensure maximum crispiness.

3. 3

   For the sauce, heat 2 tablespoons of olive oil in a pan and sauté the minced onion and garlic until translucent and soft.

4. 4

   Stir in the smoked paprika and cook for 30 seconds, then whisk in the cornstarch to form a light paste.

5. 5

   Gradually pour in the broth while whisking constantly to prevent lumps, simmering until the sauce thickens into a velvety consistency.

6. 6

   Stir in the sherry vinegar to the sauce, season with salt, and blend with an immersion blender if a perfectly smooth texture is desired.

7. 7

   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.

8. 8

   Drain the fried potatoes on paper towels, sprinkle with salt immediately, and serve hot drizzled generously with the pimentón sauce.