Spanish-style spuds: Bravo!

Having a Spanish student at Carrick YMCA has influenced our class at Carrickfergus Cookery School to make this delicious Spanish potato dish. Made with a sweet smokey tomato sauce and cripsy roasties, everyone will love this dish and it is another great way to enjoy our lovely home grown potatoes.
By The Newsroom
Published 5th Apr 2016, 09:56 BST
Arlene Thompson. INLT 16-611-CONArlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON

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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2. 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.