To make the sauce, we start by chopping the onion very finely and poaching it in a wide frying pan with 4 tablespoons of olive oil. We let the onion cook over a very low heat and before it takes color, we add the sweet paprika and the hot paprika, mixing well with the spoon.
Add the flour, cook it for a minute or two and when it binds with the oil, forming a roux, we add the chicken broth little by little as when making a velouté (a kind of béchamel in which broth is used instead of milk). We cook for ten minutes so that the paprika and flour are not raw. Finally, we crush the sauce with a mixer and pass it through a fine strainer to make it perfect.
In order to prepare the potatoes, we peel them well and cut them into irregular pieces that can fit in your mouth in a single bite. We heat the olive oil and fry them over medium heat until they begin to brown. Some people prefer to cook them for two or three minutes before frying them, but it is not necessary.
We drain the potatoes well leaving them on an absorbent kitchen paper and cover them without exceeding 3 tablespoons of brava sauce, leaving them completely uncovered as you can see in the cover image.
Sprinkle them with a pinch of chopped parsley and the we serve very hot, putting more salsa brava aside for whoever wants to add it. We recommend that when you make these authentic patatas bravas, do not mix them with ali oli sauce, although that is a matter of taste.