Oven-Baked Patatas Bravas

📝 Ingredients

• 600 g floury potatoes (about 4 medium)
• 2 tbsp olive oil (1 ½ for the potatoes, ½ for the sauce)
• 200 g tinned chopped tomatoes (½ tin)
• 2 tsp smoked paprika
• ½ tsp cayenne pepper (adjust to taste)
• 2 garlic cloves (1 for the sauce, 1 for the mayonnaise)
• 1 tsp red wine vinegar
• ½ tsp caster sugar
• 60 g Greek yoghurt, 2% fat
• 1 tbsp mayonnaise (15 g)
• Salt

🍴 Utensils

• Baking tray and baking paper
• Large saucepan
• Colander
• Small saucepan
• Stick blender
• Bowl

📖 Steps

1. Preheat the oven to 220 °C and line a baking tray with baking paper. Peel the potatoes and cut them into 2 to 2.5 cm cubes, all the same size so they cook at the same rate.
2. Put the cubes in a pan of well-salted cold water and bring to the boil over a high heat. Allow 5 minutes from when it comes to the boil: the tip of a knife should go in easily at the surface but meet resistance in the centre.
3. Drain in a colander and leave to steam for 3 minutes so the water evaporates. Return the cubes to the pan with 1 ½ tbsp olive oil and a pinch of salt, cover and shake vigorously: the edges get a little roughed up, and that's what will make them crispy.
4. Spread the potatoes in a single layer on the tray, well spaced so they roast rather than steam. Bake for 30 to 35 minutes, turning them halfway through, until golden and crispy on all sides.
5. Meanwhile, make the brava sauce: heat ½ tbsp oil in a small pan over a low heat, add 1 chopped garlic clove and cook for 1 minute. Add the smoked paprika and cayenne pepper and stir for just 20 seconds: burnt spices turn bitter.
6. Immediately pour in the chopped tomatoes, sugar, vinegar and a pinch of salt. Simmer for 10 minutes over a low heat, stirring, until the sauce is thick, then blend until smooth. Taste: the sauce should have a real kick without blowing your head off.
7. Make the light mayonnaise: in a bowl, mix the Greek yoghurt, the mayonnaise and the second garlic clove, crushed or very finely chopped, with a pinch of salt. Keep in the fridge until serving.
8. Arrange the piping hot potatoes on a dish, spoon over the brava sauce, then drizzle lines of mayonnaise over with a spoon. Serve straight away with cocktail sticks, before the sauce softens the crispy coating.