Patatas bravas

Method

Cut the potatoes into 2cm cubes, pat dry thoroughly and fry in batches in hot olive oil at 180°C until golden and crispy on all sides, approximately 8-10 minutes per batch. Drain on kitchen paper and season generously with sea salt whilst still warm. For the sauce, combine the mayonnaise with the tomato sauce, crushed garlic, paprika, cayenne pepper and white wine vinegar in a bowl, adjusting the spice level to taste. Arrange the hot potatoes in a serving dish and drizzle generously with the sauce, or serve it alongside for dipping. Scatter with fresh chopped parsley and serve immediately while the potatoes are still warm.