Patatas Bravas

Rinse the potatoes thoroughly under cold water. Peel them, then cut into 1-inch cubes.

Place the cubed potatoes in a pot of salted water. Bring to a boil and cook for 5-6 minutes until just tender. Drain well and pat dry with a paper towel.

Heat a large skillet or deep pan with olive oil over medium-high heat. Fry the potatoes in small batches for 5-7 minutes each, or until they are golden and crispy. Transfer to a plate lined with paper towels and sprinkle with salt.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for another minute. Add the smoked, sweet, and hot paprika, then pour in the tomato sauce, chicken broth, and sherry vinegar. Let it simmer for 10-15 minutes until the sauce is thickened, then season with salt to taste.

In a mixing bowl, whisk together the egg yolks and minced garlic until smooth. Slowly drizzle in the olive oil while whisking continuously to create a creamy emulsion. Add lemon juice and season with salt to taste, adjusting as needed.

Arrange the fried potatoes on a serving plate. Drizzle with both the bravas sauce and alioli. Garnish with chopped chives. Serve immediately while warm and enjoy!