Patatas bravas with garlic mayo

Name: Patatas bravas with garlic mayo
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 800 g Potatoes, cut into 2–3cm chunks; 45 ml Olive oil; 4 g Salt; 0.5 Onions, finely chopped; 0.2 Garlic, crushed; 6 g Smoked paprika; 1 g Dried chilli flakes, or more if you like it hot; 400 g Chopped tomatoes; 10 ml Red wine vinegar; 4 g Caster sugar; 100 g Mayonnaise; 0.1 Garlic, crushed; 0.3 Lemons, juiced; 5 g Fresh parsley, chopped

Crisp roast potatoes with a smoky, gently hot tomato sauce and a garlicky mayo, straight from a Spanish tapas bar. Lovely with garlic prawns and a tortilla as part of a spread.

Ingredients

800 g Potatoes, cut into 2–3cm chunks
45 ml Olive oil
4 g Salt
0.5 Onions, finely chopped
0.2 Garlic, crushed
6 g Smoked paprika
1 g Dried chilli flakes, or more if you like it hot
400 g Chopped tomatoes
10 ml Red wine vinegar
4 g Caster sugar
100 g Mayonnaise
0.1 Garlic, crushed
0.3 Lemons, juiced
5 g Fresh parsley, chopped

Method

Heat the oven to 220°C (200°C fan).
Boil the potato chunks in salted water for 5 minutes, then drain and leave to steam dry for a few minutes. Shake them in the pan to rough up the edges.
Tip the potatoes into a roasting tin with 30ml of the oil and the salt, toss well and roast, turning once, until deep golden and crisp.
Meanwhile soften the onion in the rest of the oil for 5 minutes, add the garlic, paprika and chilli for a minute, then the tomatoes, vinegar and sugar. Simmer until thick, then blitz smooth if you like.
Stir the crushed garlic and lemon juice into the mayonnaise.
Pile the potatoes on a plate, spoon over some sauce and mayo (or serve both in bowls for dipping) and scatter with parsley.