Baked patatas bravas with hot sauce

Wash the potatoes very well since we are going to cook and eat them with their skins on.

Dry the potatoes and cut them into squares, of a standard size, so that they are all done at the same time.

Blend the sauce with a blender to obtain a more homogeneous result and to better integrate the ingredients into the sauce.

Place the potatoes in a bowl and add 1 tablespoon of EVOO, salt, pepper and hot paprika.

Put the cut potatoes on a tray with baking paper at 200 ºC for 10 minutes (with the oven preheated) and turn them over, put the oil and spice sauce again and leave them for approximately 10 minutes more.

For the SALSA: In a saucepan over medium heat with EVOO, add a finely chopped garlic and sauté for a few seconds.

Add the finely chopped onion and a little salt to taste and fry for about 4-5 minutes stirring so it does not burn.

Once the onion is poached, add the hot and sweet paprika and stir quickly and add the flour.

Mix very well and cook for a few minutes, stirring constantly at low/medium heat.

Add the water little by little until it cooks and stir with a wooden spoon to dissolve the flour well so that there are no lumps.

If it is too thick, add more water to obtain the desired texture. If, on the contrary, it is too runny, leave it on low heat stirring for a while longer or add a glass of water with a little flour well mixed in.