Patatas Bravas, Spicy Spanish Potatoes

Wonderful fried potatoes in a slightly spicy rich tomato sauce.  I made these for a Spanish themed (sherry) night.

Serves 8 as tapas

800g small salad potatoes, halved lengthways
1 tbsp olive oil
1 onion, peeled and finely chopped
3 garlic cloves, peeled and sliced
1 fresh chilli, deseeded and roughly chopped
1 tbsp fresh rosemary leaves

1 tsp fennel seeds

500g passata
1 tbsp sherry or wine vinegar

1 tsp sweet paprika

Salt & pepper

Light olive oil for frying

Bring some water to the boil, and boil the potatoes for 10 minutes, until they start to feel slightly tender when poked with a sharp knife. Drain in a colander and leave to steam whilst you get on with the sauce.

In a saucepan large enough to hold the potatoes, heat 1 tbsp olive oil over a low heat. When hot, add the onion and 2 sliced garlic cloves, and cook until soft but not coloured. 

Stir in the chilli and fennel. When you can smell the fennel, add the tinned tomatoes and vinegar and a good pinch of sea salt and black pepper. Bring the sauce to the boil then turn the heat down to a simmer for 10-15 minutes until the sauce has thickened.

While the sauce is reducing, heat 2 tbsp olive oil in a large non stick frying pan over a medium high heat.

When the oil is hot, fit as many potatoes into the pan as you can, taking care not to overcrowd the pan. You will need to do this in several batches. Fry the potatoes for 8-10 minutes, turning to get them golden brown on each side. Once browned, stir in the final sliced garlic clove and rosemary, and turn the heat off once you can smell them.

Mix the potatoes and sauce and serve hot or cold on saucers as a tapas.

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