For the patatas bravas, boil potatoes in their skins for 10-12 minutes until soft, drain, cool, cut in half, set aside.
Heat oil in a large saucepan, add onion and garlic, saute until soft, 5-6 minutes.
Mix in vinegar, paradeis pulp, paradeis, chili and paprika powder, simmer on low heat for about 5 minutes.
Add the potatoes to the sauce and simmer on low heat for 8-10 minutes with the lid closed.
Season to taste with salt and freshly ground pepper, arrange on a warm serving plate garnished and serve.
Preparation Tip:
The patatas bravas are best served with an aioli.
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