PATATAS BRAVAS

Makes 4 servings, about ½ cup of potatoes, with 1-2 Tablespoons sauce.

INGREDIENTS

4 medium potatoes, peeled and halved (about 1 ¾ pounds) 2 cloves of garlic, peeled and finely sliced 2 sprigs of fresh rosemary, leaves picked 1 teaspoon sweet paprika 1 teaspoon fennel seeds 1 teaspoon sea salt 1⁄3 cup olive oil, approximately For the Bravas sauce: 2 Tablespoons olive oil 1 onion, peeled and finely chopped 4 cloves of garlic, peeled and sliced 3 fresh red chilies (such as red jalapenos), de-seeded and roughly chopped 1 carrot, peeled and finely chopped — Few sprigs of fresh thyme, leaves picked 1 14-ounce can of chopped tomatoes 1 Tablespoon sherry or white wine vinegar — Sea salt and freshly ground black pepper

DIRECTIONS

1 Parboil the potatoes over medium heat for 10 to 15 minutes, or until they are starting to get tender, but still hold their shape. Drain in a colander and leave to steam dry until cool. 2 Meanwhile, put a pan over low heat and start the Bravas sauce. Add the 2 tablespoons olive oil, and, once hot, add the chopped onion and sliced garlic. Cook for 5 minutes, or until the onion is soft but not colored. Add the chilies, carrot and thyme leaves and cook for another 5 minutes. Add the canned tomatoes, sherry or white wine vinegar, and a good pinch of salt and pepper. Bring to a boil, then turn the heat down and simmer for 15 minutes, or until the carrots are soft and the sauce is lovely and thick. 3 While our sauce simmers, put a large frying pan over medium heat and add the ¥ cup olive oil, or enough to cover the bottom of the pan by about ¼-inch. Cut the cooked and cooled potatoes into large bite-sized chunks. Once the oil is hot, carefully add your potatoes to the pan. Cook them for around 8 minutes, turning occasionally, until golden all over. You’ll need to do this in batches so you don’t overcrowd the pan. Add the garlic and rosemary leaves to the pan for the last minute of cooking. 4 Transfer the potatoes, garlic and rosemary to a plate lined with paper towels to drain, then scatter over the paprika, fennel seeds, sea salt and some freshly ground black pepper. Toss together until well coated. 5 Carefully tip your cooked sauce into a blender, or use an immersion blender, and whiz until smooth. Taste, and adjust seasonings if necessary. 6 Serve in a jug next to the potatoes, or pour the sauce over the potatoes before serving and toss together. There will likely be sauce left over.