Fried potatoes with spicy bravas sauce and aioli (Patatas bravas)

1. For the sauce, fry the finely chopped garlic in the olive oil for 1 minute, sprinkle in the flour, smoked paprika and cayenne, stir, then add the tomatoes; simmer for 15 minutes until thick and blend smooth.

2. For the aioli, put the egg, crushed garlic and a pinch of salt in a stick blender cup and, with the blender at the bottom, drizzle in the oil in a thin stream until you have a thick mayonnaise.

3. Peel the potatoes, cut them into rough 3 cm chunks, soak in cold water for 10 minutes and pat thoroughly dry.

4. Heat the oil to 140 °C and fry the potatoes for 8-10 minutes until tender (not browned), then lift them out.

5. Heat the oil to 180 °C and fry the potatoes in batches for 3-4 minutes until crisp and golden; drain on kitchen paper and salt.

6. Pile onto a plate, drizzle with the bravas sauce and aioli and serve immediately with cocktail sticks.

Tip: Double-frying is the secret: the first softens, the second crisps – don't skip it.