Patatas Bravas

(serves 6)

Crunchy potatoes with a spicy tomato reduction, usually also served with creamy aioli - potato heaven!

There was a bit of drama around this dish on the night - including being tragically stuck to the foil (=more crunchy bits for the chefs), a shaky transfer over to baking paper (a few were sacrificed) then a last minute complete 180˚ drop onto the oven door (=snack for the dog). The aioli was just not happening with the make-shift food processor (but a noble attempt, definitely a challenge for later). BUT, eventually what was left made it to the table and was all the more appreciated! Good job Anne the kitchen hand! :)

Prep time: 15 min
Cooking time: 45-60 min (baking the potatoes mostly)


Ingredients:
1 kg potatoes
1 can (400g) whole peeled tomatoes
1 brown onion
2 cloves garlic
1 tsp chilli flakes
2-3 tsp paprika
1 tsp sugar
Salt and pepper
Olive oil

2-3 sprigs chopped parsley, to serve


Method:

1. Preheat the oven to 180˚C. Prepare a tray with foil and spray oil.
2. Peel and wash the potatoes. Dice into 2cm cubes and dress generously with olive oil, salt and pepper (and maybe a touch of paprika).
3. Spread the potatoes onto the tray, leaving some room between each to let it crisp up. This should take about 40-50 minutes, depending on the amount. You will want to turn them around the 20 minute mark and keep an eye on it.
4. Finely chop the onion and garlic.
5. Heat a pan with 1/2 T olive oil, then add the onion and the garlic.
6. Sauté for 1-2 minutes, then add the canned tomatoes, chopping them up as you put it in. Bring to the boil, then add the chilli, paprika, sugar, 1 tsp salt and simmer for 10-15 minutes, or until reduced to a thick mixture.
7. Season with salt, sugar or chilli. Add 1-2 T olive oil and stir through. 
8. Serve on top of the crisp potatoes with a sprinkle of chopped parsley.