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Ingredients

1kg chat potatoes
1/2 cup olive oil
1 large brown onion, finely chopped
4 garlic cloves, crushed
1/4 teaspoon dried chilli flakes
2 teaspoons sweet paprika
1 teaspoon fresh thyme leaves
1/2 teaspoon roughly chopped fresh rosemary leaves
400g can tomato puree
2 tablespoons cream apera (sherry)
1/2 teaspoon sea salt

Method

Step 1 Cook potatoes in a large saucepan of boiling, salted water for 12 to 15 minutes or until just tender. Drain. Set aside for 10 minutes to cool. Cut into quarters.
Step 2 Preheat oven to 220°C/200°C fan-forced. Add 1/3 cup oil to a large roasting pan. Heat in oven for 5 minutes or until hot. Carefully add potato. Gently toss to coat. Roast for 40 minutes, turning halfway through cooking, or until golden and crisp.
Step 3 Meanwhile, heat remaining oil in a medium saucepan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add garlic, chilli, paprika, thyme and rosemary. Cook for 1 minute or until fragrant. Add tomato, apera and salt. Season with pepper. Bring to the boil. Reduce heat to low. Simmer for 15 to 20 minutes or until thickened and almost reduced by half.
Step 4 Place potato in a heatproof bowl. Add hot tomato mixture. Toss to combine. Serve.

Patatas bravas

How to make Patatas bravas

Ingredients

Method