Oven-Fried Patatas Bravas

1. Prep and Toss Potatoes

Peel the potatoes and chop them into 1.5-inch chunks. In a large bowl, toss the potatoes with kosher salt and extra-virgin olive oil, and add a head's worth of unpeeled garlic cloves.

2. Roast the Potatoes

Preheat the oven to 450 degrees F. Arrange the potatoes in a single layer in a cast-iron skillet or roasting pan, adding more olive oil if needed. Roast at 450 degrees F for 15-20 minutes, flip, then continue at 400 degrees F for another 15-20 minutes until golden and crisp.

3. Prepare Salsa Brava

In a small saucepan, warm two tablespoons of olive oil and cook the minced garlic until fragrant. Whisk in all-purpose flour, tomato paste, both types of pimentón, chicken broth or water, and sherry vinegar. Simmer until thickened into a sauce.

4. Make Allioli

Whisk egg yolks with pounded or finely minced garlic. Slowly stream in olive oil while whisking to emulsify into a thick, creamy sauce. Season with salt and black pepper to taste.

5. Serve

Drain the roasted potatoes on paper towels. Transfer to a serving dish and serve hot with the salsa brava and allioli on the side for dipping.