Vegan Patatas Bravas

Instructions

1. 1
   Prepare the potatoes: scrub them thoroughly to retain rustic patches of skin. Chop them into uneven, bite-sized cubes (about 3 cm pieces). Dry them meticulously with a clean kitchen towel to expel surface moisture and starch.
2. 2
   Cook the potatoes: to secure the crisp texture modeled in `Papas bravas veganas.png`, use a dual-temperature technique. If air-frying, toss with a tablespoon of olive oil and roast at 160°C (320°F) for 15 minutes until tender inside. Then, crank the temperature to 200°C (400°F) for an additional 8-10 minutes until deeply golden with dark crunchy ridges.
3. 3
   While the potatoes roast, construct the authentic brava sauce: heat 3 tablespoons of olive oil in a small saucepan over medium heat. Sauté the whole garlic cloves until golden to infuse the fat matrix, then fish out and discard the garlic.
4. 4
   Turn the heat down to low. Whisk the tablespoon of flour into the aromatic oil, cooking it for 1 minute while stirring to create a light blond roux.
5. 5
   Briefly slide the pan off the heat element to safeguard the delicate paprika. Whisk in both the sweet and spicy smoked pimentón until fully absorbed into the warm oil.
6. 6
   Return the pan to low-medium heat. Gradually pour in the warm vegetable broth while whisking continuously, simulating a light velouté technique, until the sauce thickens into a glossy, velvety consistency.
7. 7
   Splash in the Sherry vinegar and a pinch of salt. Let it bubble gently on low for 5 minutes. For an ultra-slick, smooth texture like the reference file, give it a quick flash blend with an immersion blender. Keep warm.
8. 8
   Pull the hot potatoes from the heat when they reach their maximum golden crunch and dust immediately with fine sea salt.
9. 9
   To duplicate the plating of `Papas bravas veganas.png`: pile the steaming hot potatoes into a mound inside a small black enameled metal tapas pan or a dark curved serving dish.
10. 10
    Using a spoon or a squeeze bottle, draw thick crisscrossing lines of the warm brava sauce over the potatoes, keeping plenty of crispy edges exposed. Scatter a generous layer of finely chopped fresh parsley across the entire surface before serving immediately.