Patatas bravas
This is a classic Spanish tapa that works beautifully with a selection of other little dishes – chunks of frittata, simple salads, olives, dips etc – but it also makes a great starter in its own right. Add an extra chilli if you want more heat. And if you have any sauce left over, save it to toss through hot pasta.
Method
First make the sauce. Heat the 2 tablespoons oil in a saucepan over a medium-low heat. Add the onion with the thyme and sweat until softened and translucent, about 10 minutes. Add the garlic and chilli and cook, stirring, for a minute.
Now add the tomatoes with their juice, paprika, sugar and some salt and pepper. Simmer for about 10 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon, until you have a nice, rich, piquant tomato sauce. Taste and adjust the seasoning if necessary and keep the sauce warm.
Bring a large pan of water to the boil, salt well and add the potatoes. Bring back to the boil and cook for 5–8 minutes, until on the firm side of tender; ie not quite done. Drain in a colander and leave to steam for a few minutes. Gently tip on to a clean tea towel and pat dry.
Warm the 5 tablespoons oil in a large frying pan over a medium-high heat and sauté the potatoes for 10–15 minutes, until crisp and golden. Drain on kitchen paper, tip into a warmed dish and season with a scattering of sea salt.
Check the consistency of the tomato sauce and thin it with a splash of hot water if necessary, then pour over the potatoes. Scatter with chopped parsley and serve warm.
Ingredients
- 1kg waxy or new potatoes, cut into 3cm cubes
- 5 tablespoons olive or rapeseed oil
- Flaky sea salt
For the spicy tomato sauce
- 2 tablespoons olive or rapeseed oil
- 1 onion, finely chopped
- A handful of thyme sprigs, leaves only, chopped
- 3 garlic cloves, finely chopped
- 1 small, fairly hot red chilli, deseeded and finely chopped
- 400g tin plum tomatoes, chopped, any stalky ends and skin removed
- 2 teaspoons sweet paprika
- A pinch of sugar
- Sea salt and freshly ground black pepper
To finish
- A handful of parsley, roughly chopped
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Veg Cookery
Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.
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