Patatas bravas

SERVES 6-8

These are always a hit at parties, and they’re so easy to make ahead and reheat as needed.

1kg potatoes, cut into

3cm cubes

5 tbsp olive oil

1 tsp sea salt

150g chorizo, thickly sliced (leave this out to make a vegetarian version)

SPICY TOMATO SAUCE

2 tbsp olive oil

1 onion, finely chopped

3 garlic cloves, finely chopped

¼ tsp chilli flakes

400g tin crushed tomatoes ½ tsp lemon zest

2 tsp smoked paprika

Pinch sugar

Sea salt and freshly ground

black pepper

2 tbsp mayonnaise (or sour cream if not making dairy free), smoked paprika, chopped parsley to serve

1 Heat oven to 200 ºC.

2 Toss the potatoes in the oil and salt, then bake for 20-30 minutes until golden and crispy. Add chopped chorizo for the last 10 minutes of cooking.

3 While the potatoes cook, make the spicy tomato sauce. Heat the oil in a saucepan to medium heat. Sauté the onion until translucent, add the garlic and chilli, then cook, stirring, for 1 minute. Pour in the tomatoes, zest, paprika and sugar, then simmer for 15 minutes until it forms a rich, thick sauce. Adjust the seasoning to taste.

4 Serve the potatoes and chorizo in small bowls. Pour over plenty of spicy tomato sauce and top with a dollop of mayo or sour cream and a pinch of paprika. Scatter with chopped parsley and serve warm with plenty of toothpicks.

MAKE IT A REAL SPANISH FEAST BY SERVING YOUR PATATAS BRAVAS ALONGSIDE THE FOLLOWING:

• A few small bowls of warmed mixed olives.

• Thick slices of bread that have been wiped with a cut clove of garlic, brushed with olive oil and swiped with a tablespoon of tomato pulp, then baked on a high heat for 5 minutes.

• Store-bought chargrilled peppers skewered with cherry tomatoes and a cube of pecorino cheese.