700g (1.5lb) - All Rounder Potatoes (Desiree, Yukon Gold)
Olive OilFor Shallow Frying or Roasting
Salt To Taste
Flat Leaf Parsley, Roughly Chopped
Salsa Bravas
3 Tbsp 60ml - Olive Oil
1 Tbsp (14g) - Plain (All Purpose) Flour
2 tsp (8g) - Smoked Spanish Paprika
½ tsp (2g) Hot Smoked Paprika
200ml (200g) - Chicken Stock
1 tsp (5ml) - Red Wine Vinegar
Seasoning To Taste
Garlic Mayo
1 -Egg
3 tsp (15ml) - White Vinegar
1 tsp (10g) - Dijon Mustard
180ml (160g) - Neutral Oil
1 -Garlic Clove
Method
Prep & Fry the Potatoes
Peel (optional) and cut potatoes into 2.5cm chunks. Boil in salted water for 6–7 minutes, just until starting to soften. Drain and pat dry thoroughly with paper towels.
Heat a generous layer of olive oil (1–2 cm deep) in a wide pan over medium heat. Fry the potatoes in batches for 8–10 minutes, turning occasionally, until they are golden and crispy. Remove with a slotted spoon, drain on paper towels, and season with salt to taste.
Make the Bravas Sauce
In a small saucepan, add the olive oil over medium heat. Add flour and whisk for 1–2 minutes to form a light roux. Remove from heat, add both paprikas, and stir quickly (be careful not to burn the spices).
Slowly whisk in the warm chicken stock until smooth. Return to medium heat, simmer, and stir constantly until the mixture has thickened (3–5 minutes).
Add vinegar, season with salt, and adjust heat to taste. It should be silky and spicy with a slight tang.
Garlic Mayonnaise
Place all ingredients into a tall jar and blend quickly with an immersion blender until emulsified.