Patatas bravas

Friday - - GOOD FOOD -

Serves 4 Prep time overnight Cook­ing time 40-50 mins 5 tbsp olive oil 1 small onion, chopped 2 gar­lic cloves, chopped 227g canned chopped toma­toes 1 tbsp tomato purée 2 tsp sweet pa­prika 1/2 tsp chilli pow­der Su­gar, a pinch 900g pota­toes, cut into bite-size chunks and pat­ted dry Chopped fresh pars­ley, to gar­nish

1 Make the sauce the night be­fore. Heat 3 tbsp oil in a pan, add the onion and sauté for about 5 min­utes or un­til soft.

2 Add the gar­lic, toma­toes, tomato purée, pa­prika, chilli pow­der, su­gar and salt. Stir and bring to the boil.

3 Sim­mer for 10 min­utes or un­til the mix­ture is pulpy in con­sis­tency. Cover and leave overnight at room tem­per­a­ture.

4 To make the pota­toes, pre­heat the oven to 180°C. Toss the pota­toes in the re­main­ing oil and spread over a bak­ing sheet. Sea­son. Roast for 4050 min­utes, un­til the pota­toes are crisp and golden.

5 When ready to serve, re­heat the sauce and pour over the hot pota­toes, toss and gar­nish with pars­ley. Serve im­me­di­ately with bread and co­rian­der dip.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.