Olive oil for frying
1 pound potatoes such as red or white creamer, Bintje, Fingerling, or small Yukon Gold, cut into 1-inch pieces
1 tablespoon all-purpose flour
1 teaspoon sweet paprika
1/2 cup beef broth
2 tablespoons aged sherry vinegar
1/2 teaspoon red pepper flakes
6 tablespoons tomato sauce or puree
Pour the oil to a depth of about 1 inch into a deep frying pan and heat over medium heat until hot. Add the potatoes (they should be immersed in the oil; add more oil if needed to cover), reduce the heat to low, and cook until the potatoes are tender, about 20 minutes.
Raise the heat to medium and continue to cook until the potatoes are browned. Using a slotted spoon, transfer to a cazuela and keep warm.
Pour off all but 1 tablespoon oil from the pan and return the pan to low heat. Add the flour and paprika and stir over low heat for a few minutes until a smooth paste forms. Slowly pour in the broth while stirring constantly. Add the vinegar and pepper flakes and simmer for about 5 minutes to blend the flavors. Stir in the tomato sauce, and then taste and adjust the seasoning. Some like the sauce very hot.
Pour the sauce over the potatoes and serve warm. Or, pour the sauce into a small ramekin, spear the potatoes with toothpicks, and serve the sauce alongside for dipping.
Spanish: rosé (Campo de Borja, Cigales), Cariñena/blend (Penedès, Tarragona)
Non-Spanish: dry rosé (California, France), Gamay (Beaujolais, France)
Patatas picantes (Spicy Potatoes)
Cook 2 pounds (as above) potatoes in boiling salted water until tender but still firm, about 20 minutes. Drain and cut into 1-inch chunks or 1/2-inch-thick slices or wedges. In a large frying pan, heat 1/4 cup olive oil over medium heat. Add 1 tablespoon finely chopped garlic and cook, stirring, for 1 minute. Add 1 tablespoon sweet paprika and 1 teaspoon hot paprika and cook, stirring, for 1 minute. Add the potatoes and toss them in the piquant oil until they are red. Transfer to a cazuela or other dish, sprinkle with coarse sea salt, and serve at once. Accompany with alioli laced with hot smoked paprika for dipping. Serves 6 to 8.