The quintessential Spanish tapa. Crispy cubes of fried potato are served with a spicy, smoky tomato sauce (salsa brava) and often a drizzle of garlic aioli. The key is double-frying the potatoes—first at a lower temperature to cook them through, then at a high temperature to make them incredibly crispy.
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Heat 2 tablespoons of olive_oil in a small saucepan over medium heat; add the yellow_onion and cook until soft and translucent, about 5 minutes.
Stir in the garlic_cloves, smoked_paprika, spicy_paprika, and flour, cooking for 1 minute until fragrant.
Add the tomato_puree and sherry_vinegar, bringing the sauce to a .
heat to low and the sauce for 10 minutes until thickened. Blend if a smooth sauce is desired, then keep warm.
Heat the vegetable_oil in a deep heavy pot to 250°F (120°C).
Add the russet_potatoes chunks to the oil and fry gently for about 8-10 minutes until tender but not browned ().
Remove potatoes with a slotted spoon and drain on paper towels; turn up the heat to bring the oil to 375°F (190°C).
Return the potatoes to the hot oil and fry for another 2-3 minutes until golden brown and extremely crispy.
Drain the crispy potatoes, season immediately with salt, and transfer to a serving dish.
Drizzle generously with the warm spicy tomato sauce and serve immediately with toothpicks.
