Directions

1. Peel and wash the potatoes, then cut them into roughly 2cm x 2cm (about 0.8" x 0.8") cubes. Place them in cold water, rinse again, then drain and pat very dry with paper towels.
2. In a large frying pan, pour 400ml (about 13.5 fl oz) of the olive oil. Season the potatoes with salt and carefully lower them into the oil. Turn the heat to medium-high and fry the potatoes until golden brown and cooked through, stirring every 3-4 minutes. This process should take roughly 25 minutes.
3. In a saucepan, add the remaining 60ml (about 2 fl oz) of olive oil, along with the smoked paprika, cayenne, and cornflour. Turn the heat to medium and whisk well. Once everything is incorporated, slowly pour in the chicken stock, continuing to cook and whisk for 3-4 minutes as the sauce thickens. Finish the sauce with sherry vinegar and salt to taste.
4. Once the potatoes are fully cooked and golden brown, drain them from the oil and place on paper towels to remove any excess oil. To serve, place the potatoes in a bowl and pour over some of the delicious Bravas sauce.