Steps
- Heat ¾in / 2cm of olive oil in a deep frying pan to 350°F / 175°C. Fry 4 medium potatoes, peeled and cut into bite-size chunks, until tender but pale. Drain and chill in the fridge.
- For the sauce, warm ⅓ cup of olive oil in a small saucepan over low heat. Stir in 1½ teaspoons of hot smoked paprika and 1½ teaspoons of sweet smoked paprika, then 1 tablespoon of all-purpose flour.
- Gradually whisk in 1 cup of vegetable broth. Simmer, whisking, until velvety but still pourable, and season with salt.
- Reheat the frying oil and fry the cold potatoes again until golden and crisp. Drain, season with salt, and spoon over some of the sauce, serving the rest alongside.