This recipe is for the sauce. You can either fry (preferred) or roast some fingerling potatoes.
1/2 cup of olive oil
1 tsp of pimentón picante (hot smoked paprika)
2 tsp of pimentón dulce (sweet smoked paprika)
1 tbsp flour
250ml of warm chicken broth
salt to taste
Heat the olive oil in a small saucepan over medium heat.
Remove the pan from the burner before it starts to smoke.
Add the paprika and stir until they form a paste. Stir in the flour until combined.
Add the broth little by little, stirring constantly, until the sauce reaches the desired consistency.
Season with salt to taste.
Pour over warm fried potatoes and enjoy!
The finished product should be bright orange and neither thin nor creamy. You can adjust the level of spiciness by increasing the ratio of paprika or by adding a bit of hot sauce!