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The tapas bar standard, crisp potato cubes under a smoky paprika sauce and garlic mayonnaise. Roasted rather than deep fried so it is easy at home.
Heat the oven to 220°C. Cut the 900 g potatoes into 3 cm cubes and simmer in salted water for 6 minutes, then drain and leave them in the colander for 5 minutes to steam dry.
Toss the dry cubes with 60 ml of the olive oil and half the salt on a large tray in a single layer with space between them. Roast for 30 to 35 minutes, turning once, until deep golden and crisp on every side.
While they roast, warm the remaining 30 ml olive oil in a small pan, add 10 g of the garlic, the smoked paprika and the chili powder for 30 seconds. Add the 250 g canned tomatoes and the sherry vinegar and simmer for 10 minutes, then blend smooth.
Crush the last 5 g garlic to a paste with a pinch of salt and stir it through the 4 tablespoons mayonnaise with a teaspoon of water to loosen it.
Pile the hot potatoes into a bowl, spoon the brava sauce over, drizzle the garlic mayonnaise in thin lines and scatter the parsley.
