Spicy Patatas Bravas with Tomato Sauce
Ingredients
- 800g new potatoes
- 4 tbsp olive oil (2 tbsp for sauce 2 tbsp for roasting potatoes)
- 1 medium onion finely chopped
- 3 medium garlic cloves chopped
- 1 bay leaf
- 1 tbsp paprika
- 1/2 - 1 tsp cayenne pepper
- 400g tin chopped tomatoes
- 100ml veg stock
- Salt & pepper to taste
Preparation
Adjust cayenne pepper to taste; use less for a milder flavor.
Preheat oven to 220 degrees Celsius. Parboil the potatoes for 7-8 minutes, drain and set aside while you prepare the sauce.
Heat 2 tablespoons olive oil in a pan on medium-high heat and sauté the onion until translucent. Stir in the garlic and bay leaf and sauté for a few more minutes.
Put the potatoes into the oven to roast with 2 tablespoons olive oil and season with salt.
Stir in the paprika and cayenne pepper and cook for a couple of minutes, then add the tomatoes and stock. Cover loosely and simmer on low for 20 minutes.
Turn and season the potatoes and put them back in the oven for another 15-20 minutes.
Remove the bay leaf from the sauce and blend with a hand blender. Season to taste.
When the potatoes are crispy and golden, give them a final seasoning and serve with the sauce.
