Prepare the patatas bravas:
Peel and wash the potatoes thoroughly, then cut them into medium-sized chunks. Fill a pot with plenty of water, add a little salt, and bring it to a boil.

When the water is about to boil, add the potatoes. Once it starts boiling, reduce the heat to medium-high and cook the potatoes for 5 minutes. After 5 minutes, turn off the heat, remove the potatoes with a slotted spoon, and let them drain in a colander until cool.

Prepare the brava sauce:
Place a pot over medium heat and add about 3 to 4 tablespoons of olive oil. When hot, add the chopped garlic and sauté for a few seconds. Then add the chopped onion and a pinch of salt, and cook over medium heat for 4 to 5 minutes, stirring occasionally.

Once the onion is soft, add the sweet and hot paprika, stir quickly, then immediately add the flour. Mix well and cook for a couple of minutes over medium-low heat, stirring constantly.

Gradually add some of the broth, whisking to dissolve the flour and avoid lumps. Continue adding broth and mixing until the sauce comes to a simmer and reaches a creamy consistency (or the thickness you prefer).

Blend the sauce with an immersion blender or regular blender, then cook for a couple more minutes, stirring constantly. Adjust salt to taste and set aside in a separate container. When the potatoes are cool, heat plenty of oil in a large skillet over medium-high heat. (You can also use a deep fryer at about 340°F/170°C.)

When the oil is hot, add the potatoes and fry until golden and crispy on the outside and tender inside (about 10 to 12 minutes). Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.

Transfer the potatoes to a serving plate and drizzle as much hot or warm brava sauce as you like over the top. Serve immediately while hot and enjoy.

Give them a try—you’ll love them!