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Patatas Bravas

Serves 4

500ml (2 cups) olive oil
4 large potatoes
Salt to taste
Salsa Brava
85ml (1/3 cup) tomate frito (a tomato sauce made from pureed tomatoes, onion and garlic with a little sugar and vinegar).
2 tbsp mayonnaise
1/2 tbsp white vinegar
1/2 tsp paprika (sweet)
1/4 tsp ground cumin
cayenne pepper or Tabasco sauce to taste

Parboil the potatoes in their skins in a covered pan/bowl until still slightly firm. Leve to cool.

In a small bowl, mix together the ingredients for the salsa brava, adding white vinegar and cayenne pepper until the sauce tastes tangy and spicy.

Drain, peel and cut the potatoes into 3 cm (1 inch) cubes. Deep-fry or sauté in oil at medium heat until golden brown. Remove the potatoes from the oil and pat them dry with a paper towel to remove excess oil.

Put the potatoes on a serving plate, sprinkle them with salt and drizzle them with the sauce.

Variation: Patatas ali-oli: Mix a crushed garlic clove into some mayonnaise and sprinkle with parsley.

Patatas Bravas with Pimentón Sauce

Double-frying is the trick to these creamy-on-the-inside, crisp-on-the-outside potatoes. The first low-temperature fry gently cooks the potatoes through. The second dip in hotter oil browns them and crisps the outside.
From http://www.bonappetit.com/recipe/patatas-bravas-with-piment-n-sauce SERVERS 6–8

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

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.