1.Prepare the potatoes: Peel and cut the potatoes into bite-sized chunks. Boil them for about 5-7 minutes until slightly tender but not fully cooked. Drain and set aside.

2.Fry the potatoes: Heat the olive oil in a pan over medium heat. Fry the potatoes until crispy and golden. Remove and drain on a paper towel.

3.Make the bravas sauce: In a separate pan, sauté the minced garlic in a bit of olive oil. Add the tomato passata, sun-dried tomatoes, smoked paprika, and sherry vinegar. Let it simmer until thickened, about 10 minutes. Season with salt and pepper. If you don't want to make your own sauce, try using the Familia Suarez Salsa Brava.

4.Assemble: Toss the fried potatoes with the bravas sauce. Garnish with green olives and, optionally, drizzle with allioli for added flavour.

5.Serve: Enjoy your Patatas Bravas hot, we suggest pairing it with Caballo Oscuro Garnacha Syrah.