Spanish-style spuds: Bravo!
Patatas Bravas
For the sauce:
3 tbsp olive oil
1 small onion, chopped
2 garlic cloves, chopped
227g can chopped tomatoes
1 tbsp tomato purée
2 tsp sweet paprika
A good pinch chilli powder
A pinch of sugar
Chopped fresh parsley, to garnish
For the potatoes:
900g potatoes
2 tbsp olive oil
Method:
1. Preheat the oven to 200C/gas 6/fan oven 180C. Cut the
potatoes into small cubes and pat dry with kitchen paper.
Spread over a roasting tin and toss in the oil, then season.
Roast for 40-50 minutes, until the potatoes are crisp and golden.
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Hide Ad2. Meanwhile make the sauce by heating the oil in a saucepan,add the onion and gently fry with a lid on, for about 5 minutesuntil softened.
Add the garlic, tomatoes, tomato purée,paprika, chilli powder, sugar and salt and bring to the boil,stirring.
Simmer for 10 minutes until pulpy.
Set aside. (The sauce can be made up to 24 hours in advance.)
3. To serve; Tip the crispy potatoes onto some kitchen paper toabsorb excess oil then place in dishes and spoon over the reheated sauce.
Sprinkle with the parsley to serve.
COOK’S TIP: Drizzle over some garlic mayo to make it extra naughty.