Authentic Spanish Patatas Bravas Recipe

For the sauce
3 tbsp olive oil

1 small onion

, chopped
2 garlic cloves, chopped
227g can chopped tomatoes
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A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

1 tbsp tomato purée
2 tsp sweet paprika

good pinch chilli powder
pinch sugar

chopped fresh parsley

, to garnish
For the potatoes
900g potatoes

, cut into small cubes
2 tbsp olive oil

Heat the oil in a pan and fry the onion for about 5 mins until softened. Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 10 mins until pulpy. Can be kept chilled for up to 24 hrs.

Heat oven to 200C/180C fan/gas 6. Pat the potatoes dry with kitchen paper, then tip into a roasting tin and toss in the olive oil and some seasoning. Roast for 40-50 mins until crisp and golden. Tip the potatoes into serving dishes and spoon over the tomato sauce. Sprinkle with some fresh parsley to serve.