How to make
Start with the preparation of the sauce. Cut the onion into small cubes. Heat olive oil in a larger and deeper pan, add the onion, fry until golden and salt.
Add the white pepper, red pepper and cayenne pepper and stir quickly for about 20 seconds, add the flour and stir continuously.
With a ladle, start adding the broth, stirring with a wire whisk and cooking for about 8-10 minutes. Remove from the heat and set aside.
Peel the potatoes and cut them into medium-sized slices. .
Pour water and salt into a large deep pot and bring to a boil. Add the potatoes and cook for exactly 6 minutes. The timer is turned on. The potatoes are taken out and squeezed. They are placed in a bowl covered with kitchen paper to absorb the liquid.
Pour large amount of oil into a deep pot, heat it to a moderate temperature and add the potatoes in two portions so that they do not stick to each other. It is important that the oil is in a larger amount to get the effect of an oil bath.
From the possible 9 degrees of the stove, start with the 5-6th degree at the beginning and towards the end of cooking, raise the temperature a little. The potatoes are fried to a golden crust.
Remove with a slotted spoon onto kitchen paper, although there is almost no fat left. They are salted. Do the same with the other potatoes.
The potatoes are served hot, generously covered with sauce.
Patatas Bravas are very tasty!
Note: The suggestion of Spanish fries with sauce as an appetizer, why not a light dinner with the addition of a piece of pan-grilled Halloumi.
