Patatas Bravas with Smoky Tomato Sauce

Ingredients

• 800 g floury potatoes
• 4 tbsp olive oil
• 400 g tinned chopped tomatoes
• 2 tsp smoked paprika
• 0.5 tsp cayenne pepper
• 3 clove garlic cloves
• 1 tbsp red wine vinegar
• 1 tsp sea salt

Method

1. 1

   Preheat oven to 220°C/200°C fan. Peel and chop potatoes into 3 cm chunks, toss with 3 tbsp olive oil and a pinch of salt, and spread on a large baking tray.

2. 2

   Roast for 30–35 minutes, turning once halfway, until golden and crisp at the edges.

3. 3

   Meanwhile, heat 1 tbsp olive oil in a small saucepan over medium heat. Crush in the garlic and fry for 1 minute until fragrant.

4. 4

   Add the tinned tomatoes, smoked paprika, cayenne, and red wine vinegar. Simmer for 10 minutes, stirring occasionally, until thickened. Season to taste.

5. 5

   Spoon the smoky tomato sauce generously over the roasted potatoes and serve immediately as a sharing plate.