Patatas Bravas

Ingredients

• 1 kgpotatoes
• 3 teaspoonssalt
• 1 teaspoonbaking soda
• 50 glard

Directions

1. 1

   Peel and cut the potatoes into large pieces.

2. 2

   Cook them for 5 minutes from the moment the water starts boiling with the salt and baking soda.

   5 min
3. 3

   Drain the potatoes, place them in a bowl and shake vigorously to slightly break the surface; this irregular layer will ensure crispiness.

4. 4

   Place them in a very hot baking sheet with the melted lard, add a little more lard on top and roast at 220 °C for about 60 minutes, stirring every 15 minutes, until they are well golden and super crispy.

   60 min

Ingredients

• 500 gstew or meat broth
• 1 medium unitonion
• 1 unitcayenne pepper
• 25 gall-purpose flour
• 1 teaspoonspicy paprika
• 1 teaspoonsweet paprika
• 150 mlwhite wine
• 1 teaspoonSherry vinegar
• 1 as neededolive oil

Directions

1. 1

   Sauté the onion and cayenne pepper in olive oil.

2. 2

   Add the paprika and flour, cook for a few seconds and incorporate the white wine.

3. 3

   Let the alcohol evaporate, add the broth and cook until it thickens.

4. 4

   Blend until you obtain a smooth sauce and finish with the Sherry vinegar.

Ingredients

• 1 unitegg M
• 180 mlmild EVOO
• 1 unitsmall garlic clove
• 10 mllemon juice
• a gostosalt

Directions

1. 1

   In the blender or mixer jar, place the egg, garlic, lemon, salt and half of the oil.

2. 2

   Blend with the mixer held at the bottom without moving it. When it begins to emulsify and lighten, move it up and down gently while gradually incorporating the rest of the oil.

Ingredients

Directions

1. 1

   Serve the potatoes with plenty of sauce. A suggestion is to serve them mixed, with both brava sauce and ajonesa.