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.
Chef's Tips
Dry the parboiled potatoes thoroughly before they go anywhere near the oil, as written — any surface moisture left on them causes the oil to spit and stops them from crisping properly.Pull the roux off the heat before stirring in the paprika, as written — paprika burns and turns bitter fast over direct heat, so mixing it in off the stove is what keeps the sauce's flavour smoky rather than acrid.Use a fresh egg for the garlic mayo and keep it refrigerated once made — since it's raw egg emulsified rather than cooked, freshness matters more here than in a cooked sauce. If you live in a country where fresh eggs aren't heat-treated and safe for raw consumption, pasteurised eggs can be used, or store-bought mayonnaise can be used.
Storage & Reheating
The potatoes are best eaten fresh — refrigerate leftovers for up to 2 days and reheat in a hot oven or air fryer to re-crisp; the microwave will leave them soft.The bravas sauce keeps refrigerated for up to 4 days, or freeze for up to 3 months — it's a stock-and-roux base with no dairy or egg, so it holds up well either way.The garlic mayo keeps refrigerated for up to 3 days. Freezing isn't recommended, since the raw-egg emulsion will split once thawed.