Patatas Bravas

Put the potato chunks in cold salted water, bring to the boil and simmer for 5 minutes, then drain and leave to steam dry for 10 minutes.

While they dry, warm the olive oil in a saucepan over a low heat and cook the garlic until it is pale gold, about 2 minutes.

Take the pan off the heat before adding both paprikas and stir them through the oil. Paprika burns in seconds over direct heat and turns bitter with no way back.

Return to a low heat, add the tomatoes, vinegar, sugar and salt, and simmer for 20 minutes until thick enough to sit on a spoon.

Blend the sauce smooth and keep it warm.

Heat the sunflower oil to 140C and fry the potatoes for 8 minutes, until cooked through but still pale. Lift out and drain.

Raise the oil to 190C and fry them again for 3-4 minutes, until deep gold and crisp.

Drain on kitchen paper, salt immediately, and pile into a warm dish.

Spoon the sauce over just before they reach the table.