Bring a pot of water to a boil then add the chopped potatoes. Simmer for 4 to 5 minutes, then drain in a colander and set aside.
In a sauté pan, fry the onions in the heated olive oil (sprinkle a little salt on the onions) for about 5 minutes or so. Do not let them brown. Next, add the paprika, cayenne, and white pepper and stir.
Add the flour, stir and continue to cook for about 3 minutes, then slowly add the chicken stock.
Stir continuously until all the stock has been added, then simmer for 8 to 10 minutes, stirring often.
Remove from heat and process with an immersion blender until smooth (or process in a blender) and set aside.
Heat enough oil to deep fry the potatoes, then add half at a time, unless you are using a very large pot or fryer. Fry until golden brown, then place on a paper-towel lined plate or bowl. Repeat with the next half.
There are several ways to serve Patatas Bravas. Sometimes, the potatoes are served on a plate with the salsa brava on the side, along with some mayonnaise or aioli sauce. Other times, the sauce is mixed with a little mayo to create a less spicy sauce. Either way, these sauces can be poured over the plate of potatoes or squeezed over them from a condiment bottle. I don't think any manner is more or less "correct" than another.
Notes
The brava sauce can be made as mild or as spicy as you like, so don't be put off if you are afraid of spice (or heat).
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