Patatas bravas

Ingredients

• 3 tablespoons Olive Oil
• 1 small finely diced Onion
• 2 cloves chopped Garlic
• 225g Tinned Tomatos
• 1 tablespoon Tomato Puree
• 2 teaspoon Paprika
• Pinch Chilli Powder
• Pinch Sugar
• Chopped Parsley
• 900g Potatoes

Instructions

1. Heat the olive oil in a pan over medium heat. Add the finely diced onion and cook for about 5 minutes until softened. Stir in the garlic and cook briefly until fragrant.
2. Add the canned tomatoes, tomato purée, paprika, chilli powder, sugar and a pinch of salt. Bring to the boil, then reduce to a simmer and cook for about 10 minutes, stirring occasionally, until thick and pulpy. Remove from the heat. The sauce can be made up to 24 hours ahead and chilled.
3. Preheat the oven to 200°C (180°C fan). Pat the potatoes dry, transfer them to a roasting tin, toss with the olive oil and season well.
4. Roast for 40–50 minutes, turning occasionally, until crisp and golden. Transfer to serving dishes, spoon over the tomato sauce and sprinkle with chopped parsley. Serve immediately.

instructions_source: editorial-classic