Patatas Bravas

Wash the potatoes and cut them into small blocks. Put them aside in a small bowl with water. Now we will first make the sauce. Peel the onion and chop it. Peel the garlic, cut it in half and remove the root. Put a small sauce pan on the stove. Add some olive oil and once the oil is hot you can add the onions and squeeze out the garlic. Fry them for about 3 minutes. Add the powdered paprika and the chili powder. Stir well before adding the tomatoes. Squeeze the lemon and add the juice. Finish of the sauce with some salt and pepper. Mash the sauce with your standing food processor.

Dry the potatoes and put a deep frying pan on the stove. Add a layer of olive oil of about 3 cm deep. Turn up the heat, wait until you see that the olive oil is moving around. Once this happens the oil is hot enough to start frying the potatoes. Once you put in the potatoes the oil will start to fuse and you’ll see that the potatoes will be covered in little bubbles. If you are not sure if the oil is hot enough start by putting one potato in the oil. If it’s covered in bubbles, the oil is hot enough to put the rest in as well.

Fry the potatoes golden-brown in a couple of minutes. The best way to get the potatoes nice and crunchy is by frying them in two times. So after a couple of minutes you can take them out. Dry them off and put them back into the hot oil just before you are serving them.

Put the sauce on top and you are ready to serve!