Patatas bravas with brava sauce

Peel the potatoes, cut into planks about one inch thick and then into chunky bite-sized cubes.

Rinse off the excess starch, then soak 30 minutes in cold water, or overnight in the fridge.

Drain and blot dry.

Fry in about four inches of neutral oil at 275F for six minutes, cooking them through without browning.

Lift them out, raise the oil to 350F, then fry again four to five minutes until golden brown and crispy.

Drain in a paper towel lined bowl, toss, season with a strong pinch of salt and toss again.

Brava sauce: sizzle the diced onion, minced garlic and salt in olive oil over medium until translucent.

Add the tomato paste and fry about one minute until rusty red and glazing the bottom of the pot.

Add water, cornstarch, paprika, cayenne, red wine vinegar and honey, bring to a simmer and cook three to five minutes.

Blend the cooked sauce two minutes to break down the onion and garlic.

Top the fried potatoes with brava sauce and a lot of mayonnaise.