Start by filling a pot with 1.5 litres (3 pints) of water and adding 20 grams of salt and half a teaspoon of bicarbonate (baking soda).

Heat on medium-low and put a lid on and leave it to come up to a boil.

Preheat your oven to 200 C (400 F) and place a baking tray in the oven.

Peel and cut potatoes into large chunks

Once the water reaches a boil, add the potatoes to the pot.

Simmer the potatoes heavily for around 10 minutes, until a knife goes in easily but they are still holding their shape.

In a separate bowl, prepare the paste for the bravas sauce by blending together half a white onion, a quarter of a red pepper, a pinch of salt, 2 garlic cloves, one dried chilli, a heaped tablespoon of tomato paste, and around 3 tablespoons of extra virgin olive oil. Blend with a stick blender until reasonably smooth.

Once the potatoes are cooked, remove from the heat and let them steam off for a few minutes. Then add 3 tablespoons of extra virgin olive oil and a light pinch of salt and give them a mix around in the bowl.

Place the potatoes on the preheated baking tray (they should sizzle), drizzle with a touch more olive oil and bake for 20 minutes.

While the potatoes are baking, heat 2 tablespoons of extra virgin olive oil in a medium sized pan over a medium heat and add half a tablespoon of flour. Cook for 2 minutes, stirring at first, to cook out the flour.

Add the paste to the pan and fry for 5 minutes, stirring regularly so nothing sticks and burns.

Stir in 20 ml (1.5 tablespoons) of sherry vinegar, 20 g (1 heaped tablespoon) of brown sugar and 1 tablespoon of hot paprika. Cook at a heavy simmer for 2 to 3 minutes, stirring regularly as the sugar and paprika like to catch on the base of the pan.

After 20 minutes in the oven, flip the potatoes and return them to the oven for 15 to 20 minutes.

Add 200 g (1 cup) of chopped tomato and 100 ml (1/2 cup) of chicken or ham stock (half a chicken stock cube in 100 ml of water works well). Cook the sauce for 20 to 30 minutes, stirring regularly so nothing sticks and burns.

Give the potatoes one more flip and put them back in the oven with the heat turned off to keep them hot.

The sauce is ready when it has deepened in colour, thickened slightly and leaves a slight trail when you drag a spatula through it. Taste it: it should be tangy, spicy and slightly sweet. Adjust with salt, sugar and vinegar, then take it off the heat and leave it to cool for 10 minutes.

Spoon the sauce onto the plate, pile the potatoes on top and finish with aioli and finely chopped parsley. Enjoy your patatas bravas.