Name: Patatas bravas
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: Serves 4 as a side
Cuisine: Spanish
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 chilli flakes; 1 tbsp sherry vinegar; 1 tsp caster sugar; ½ tsp sweet smoked paprika; finely chopped flat-leaf parsley, to serve

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 chilli flakes
1 tbsp sherry vinegar
1 tsp caster sugar
½ tsp sweet smoked paprika
finely chopped flat-leaf parsley
to serve

Method

step 1
Heat a large pan of salted water until boiling, add the potatoes and simmer for 3 minutes. Drain really well, then spread out to dry on kitchen paper
step 2
Heat the oven to 200C/fan 180C/gas 6. 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
step 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.
step 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.