This recipe hails from Spain and consists of potatoes with a smoky paprika tomato sauce.
Ingredients: · 750g Maris Piper potatoes, peeled and cut into bite-sized chunks · 5 tbsp olive oil · 1 large onion, finely chopped · 3 cloves garlic, crushed · 400g tin finely chopped tomatoes · 3 vine tomatoes, chopped · ½ tsp dried chili flakes · 1 tbsp sherry vinegar · 1 tsp caster sugar · ½ tsp sweet smoked paprika · finely chopped flat-leaf parsley, to serve |
Instructions:
1. Heat a large pan of salted water until boiling, add the potatoes and simmer for 3 minutes. Drain well, then spread out to dry on kitchen paper.
2. Heat the oven to 200C/fan (390°F) or 180C/gas 6 (350°F). Spoon 3 tbsp olive oil on a large, non-stick baking tray. Add the potato and toss to coat. Roast for 40-50 minutes or until crisp, turning now and again so they get evenly golden
3. To make the sauce, heat 2 tbsp of oil in a pan and cook the onion and garlic gently for 15-20 minutes or until soft. Tip in the remaining ingredients and season. Simmer for 20 minutes until thickened.
4. To serve, season the potatoes with salt then spoon into a warm serving bowl (or bowls). Spoon over the sauce, sprinkle with parsley, and serve.
Source: “Patatas Bravas”. Recipe. www.olivemagazine.com. N.p. Web. 18 July 2024.
By Recipe Contributor
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