Patatas Bravas

Preheat the oven to 425°F (425°F). Line a baking sheet with parchment paper.

Toss the cubed potatoes with 1 tbsp of olive oil, season with salt, and spread them in a single layer on the prepared sheet.

Roast the potatoes for 25‑30 minutes, turning halfway, until golden and crisp on the outside and tender inside.

While the potatoes roast, heat the remaining 1 tbsp olive oil in a medium saucepan over medium heat.

Add the sliced garlic and finely chopped red onion; sauté for 4‑5 minutes, stirring occasionally, until softened but not browned.

Stir in the smoked paprika, hot paprika, dried chili flakes, and the tablespoon of flour; cook for 1‑2 minutes to toast the spices and eliminate raw flour taste.

Gradually whisk in the vegetable stock, ensuring no lumps form; bring the mixture to a gentle boil, then reduce heat to low and simmer for 8‑10 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon.

Season the sauce with salt to taste; optionally blend with an immersion blender for a smoother texture.

Remove the roasted potatoes from the oven; transfer them to a serving dish and drizzle the hot brava sauce evenly over the top.

Serve immediately with slices of fresh bread on the side for dipping, and enjoy while the potatoes are still hot and crisp.