Crispy Patatas Bravas

1) Parboil the potatoes

1. Add the potato cubes to a large pot and cover with cold water by about 1 inch. Add 1 1/2 teaspoons of the salt.
2. Bring to a boil, then reduce to a steady simmer and cook 6 to 8 minutes, until the outside is tender but the centers still feel a little firm.
3. Drain well in a colander and let them steam dry for 2 minutes.

2) Rough them up and roast for crisp edges

1. Preheat oven to 450°F. Place a rimmed sheet pan in the oven to heat up.
2. Return drained potatoes to the pot (or a big bowl). Sprinkle with cornstarch, a few grinds of pepper, and optional 1/2 teaspoon smoked paprika. Toss gently until the potatoes look a little fuzzy and roughed-up on the edges. That is the crispiness starter kit.
3. Add olive oil and toss again to coat.
4. Carefully remove the hot sheet pan, drizzle a touch of oil if it looks dry, then spread potatoes in a single layer with space. Roast 20 to 25 minutes, flipping once halfway, until deeply golden and crisp. Taste and salt as needed.

Crispness notes: Do not crowd the pan, or you will steam instead of crisp. If doubling, use two sheet pans. Convection helps if you have it.

3) Make the bravas sauce

1. While the potatoes roast, heat 2 tablespoons olive oil in a small saucepan over medium heat.
2. Add onion and a pinch of salt. Cook 5 minutes until softened. Add garlic and cook 30 seconds.
3. Stir in smoked paprika and cayenne (if using) for 10 seconds. Add tomato paste and cook 30 seconds more.
4. Add crushed tomatoes and broth. Simmer 10 to 15 minutes, stirring occasionally, until slightly thickened.
5. Stir in vinegar. Taste and adjust salt. If the sauce tastes sharp, add a small pinch of sugar or honey.
6. Optional: blend for a smoother sauce, or keep it rustic and spoonable.

4) Stir up the quick aioli

1. In a small bowl, mix mayonnaise, grated garlic, lemon juice, and a pinch of salt.
2. Thin with water 1 tablespoon at a time until it is drizzly but still rich.

5) Assemble and serve

1. Pile hot crispy potatoes onto a serving plate.
2. Spoon bravas sauce over the top. Add aioli on top or serve on the side for dipping.
3. Finish with parsley and, if you like, a few tiny drops of sherry vinegar for brightness.
4. Serve immediately while the potatoes are still audibly crispy.

Optional: Frying method (party mode)

1. After parboiling and steam-drying, pat the potatoes very dry. Skip cornstarch if you want a more classic fry texture (or keep a light dusting for extra crunch).
2. Heat 2 to 3 inches of neutral oil in a heavy pot to 350°F to 375°F.
3. Fry in batches 6 to 10 minutes, until golden and crisp. Keep the oil temp steady between batches.
4. Drain on a rack or paper towels and salt immediately. Sauce and serve like usual.