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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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When topped with a spicy tomato and chilli sauce, crispy potato cubes become patatas bravas - literally "fierce potatoes".
Servings: 4 to 6
1 pound Charlotte or other waxy potatoes, scrubbed and cut into ½ to 1 inch cubes
1 tablespoon olive oil
1 teaspoon coarse sea salt
1 tablespoon olive oil
1 clove garlic, finely chopped
1 small red chilli, finely chopped
4 medium tomatoes, roughly chopped
½ teaspoon paprika
1 tablespoon finely shredded fresh sage
Bring a pan of salted water to the boil, add the cubed potatoes, bring back to the boil, then reduce the heat and simmer gently for 10 minutes or until just tender. Drain and leave to dry out in the colander.
Heat 1 tablespoon of olive oil in a large frying pan over a medium heat. Add the potato cubes and fry until golden and crisp - about 15 minutes.
To make the sauce, heat 1 tablespoon olive oil in a small frying pan over a medium heat. Add the garlic and chilli and fry for 1 minute. Add the chopped tomatoes and paprika and continue to cook for about 5 minutes until the tomatoes are softened but still retain some of their shape. Season to taste, then add the sage and remove from the heat.
Sprinkle the coarse sea salt over the potatoes then transfer to a warmed serving dish and top with the sauce. Serve hot.