PatatasBravas

Heat oven to 450°F. Put potato chunks in a large bowl. Season generously with salt, toss to coat. Let sit a few minutes for the salt to absorb. Add olive oil and unpeeled garlic cloves, toss to coat well. Don't skimp on the oil — it can be strained and saved after cooking. The unpeeled garlic slowly roasts alongside the potatoes and adds deep flavor to the pan oil.

Transfer potatoes, garlic, and oil to a large cast-iron skillet or heavy roasting pan. Spread in a single layer without crowding — use two pans if needed. There should be a good ½ inch of oil in the bottom of the pan.

Roast at 450°F for 15–20 minutes, until potatoes are well browned on the bottom. With a metal spatula, carefully turn chunks over. Reduce oven to 400°F. Continue roasting until potatoes are well browned and crisp on all sides, another 15–20 minutes.

While potatoes roast, put 2 tbsp olive oil in a small saucepan over medium heat. Add garlic and let sizzle without browning. Stir in flour and let the mixture sizzle. Stir in tomato paste, pimentón dulce, and pimentón picante. Add chicken broth gradually, stirring as the sauce thickens. Bring to a gentle simmer, add sherry vinegar, cook 5 minutes until it has a gravy-like consistency — not too thick. Thin with water if needed. Season with salt. This is a roux-thickened sauce. Get the flour fully cooked into the oil before adding liquid, or it tastes raw. The finished consistency should pour from a spoon — like loose gravy.

Put egg yolks and garlic in a bowl and whisk together. Add olive oil a few drops at a time, whisking vigorously with each addition. As the sauce thickens, you can add oil a teaspoon at a time. If it gets too thick, whisk in 1 tbsp water, then continue. The finished sauce should have the consistency of softly whipped cream. Season with salt and pepper. Stick blender is the move if you're not doing this for sport. Yolks and garlic in a tall jar, drop in oil at first, run the blender — done in 90 seconds and it won't break.

Transfer hot potatoes to a serving dish. Drizzle salsa brava over the top or serve alongside. Serve allioli on the side. Eat immediately — patatas bravas are a hot food.