Patatas Bravas
Ingredients:
500g waxy potatoes500ml Donegal Rapeseed Oil, for frying
For the Tomato Sauce:
4 tbsp Donegal Rapeseed Oil
1 small onion, finely chopped,
1 garlic, finely chopped
1/2 tsp dried chilli flakes
1/2 tsp smoked paprika
1 tin of chopped tomatoes
Black Pepper
Flat-leaf parsley
Instructions
1: Cut the potatoes into even cubes. Add to a large pan with the oil and heat gently over a low heat until small bubbles float to the surface. Cook the potatoes like this for about 15 minutes, until they are tender. Increase the heat and deep fry until golden brown.
2: While the potatoes are cooking, make the sauce. Heat the oil in a saucepan, add the onion, garlic and chilli and cook until soft but not coloured. Add the paprika and stir through.
3: Add the tomatoes to the pan with the tomato puree. Cook over a low heat for about ten minutes until softened and reduced. Season with black pepper.
4: Lift the potatoes out of the pan and drain on kitchen paper. Tip into a dish and pour over the tomato sauce. Garnish with flat-leaf parsley and serve.
Kcal
22 kcal per serving
