It's been a while since my last trip to Spain, but the magical way Patatas Bravas elevates the humble potato into the realm of crave-worthy delight left a lasting impression. Traditionally, the potatoes are cut into large chunks and fried, but I've found a method that gives them a lasting crispy texture while helping them hold onto the flavorful bravas sauce. You might recognize the method from my Pan Fried Fish and Chips recipe or these Duck Fat Smashed Potatoes from No Recipes.

By boiling the potatoes whole and then gently smashing them before pan-frying them in olive oil, you end up with a delightful contrast: soft and fluffy on the inside and delightfully crispy on the outside. The jagged edges where the potatoes are smashed crisp up better, and the extra surface area soaks up the fragrant and tangy paprika sauce like a sponge.

Although the versions I ate in Barcelona were topped with a smoky paprika sauce and a tangy garlicky allioli, I've melded the best elements of both into one easy, flavorful sauce. Sweet and spicy paprika mingle with pungent garlic and tangy vinegar, creating an addictive contrast of flavors that'll make you wanna swab every last bit of this sauce off your plate!

For the best results, I recommend using waxy new potatoes because they hold together better when smashed.

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