Posh Potatoes by Rebecca Woods

Author:Rebecca Woods
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2019-07-18T16:00:00+00:00

PATATAS

BRAVAS

The ‘bravas’ is the courage to eat as much of the spicy sauce as you can with your potatoes. Cobardes can cut down on the crushed chillies, if they must.

SERVES 4

TAKES 30 minutes

800g (1lb 12oz) white potatoes, peeled and diced

sunflower or vegetable oil, for deep frying

For the sauce:

2 tbsp olive oil

1 onion, finely diced

2 large garlic cloves, finely chopped

1 x 400g (14oz) can chopped tomatoes

1 tbsp tomato purée (paste)

1 tsp sweet smoked paprika

1–2 tsp crushed chilli (hot pepper) flakes (depending how hot you want it)

1 tsp sugar

sea salt and freshly ground black pepper

Start by making the sauce. Heat the oil in a saucepan and add the onion. Cook for 5 minutes until beginning to soften. Add the garlic and cook for another few minutes, then add the chopped tomatoes. Fill the tomato can one-third full with water, swill it around and add it to the pan. Add the tomato purée (paste), paprika, chilli (hot pepper) flakes and sugar and bring the sauce to a simmer. Let it simmer for about 10 minutes, stirring occasionally, until thickening. Taste and season.

Meanwhile, heat a pan of salted water over a high heat. Once boiling, add the potatoes and parboil for 5 minutes. Drain and let steam dry in a colander.

Heat the oil in a deep saucepan to about 170ºC (325ºF) and deep fry the potatoes in batches for about 4 minutes, until turning golden and crisp on the outside and soft and fluffy inside. Drain on kitchen paper.

Put the potatoes into one large bowl or divide them between smaller tapas dishes. Drizzle a good amount of sauce over the top and serve the rest on the side.

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