Ingredients for 4
For the Potatoes:
- 800g (1.75 pounds) floury potatoes (like King Edward or Maris Piper)
- Sunflower or vegetable oil for deep frying
- Sea salt to taste
For the Spicy Tomato Sauce (Salsa Brava):
- 30ml (2 tablespoons) extra virgin olive oil
- 1 small onion, very finely minced
- 2 cloves garlic, minced
- 400g (14 ounces) tomato mash (from our earlier vine tomato technique)
- 10ml (2 teaspoons) pimentón de la Vera (hot/spicy variety)
- 5ml (1 teaspoon) sugar (to balance the acidity)
- A splash of sherry vinegar (Vinagre de Jerez)
- A pinch of cayenne pepper (optional, for extra heat)
Recipe
The Salsa Brava
- Heat the olive oil in a saucepan over a medium heat. Add the onion and garlic, sautéing gently until translucent and soft, but not browned.
- Stir in the hot pimentón and cayenne (if using) for just 30 seconds to release the oils.
- Add the tomato mash and sugar. Simmer on low for 15–20 minutes until the sauce has thickened into a deep, rich red.
- Finish with a splash of sherry vinegar and a pinch of salt. For a truly professional look, you can blend the sauce until smooth, but keeping it slightly rustic fits your style.
The Potatoes (The Double-Fry Secret)
- Peel the potatoes and cut them into irregular 2cm (3/4 inch) chunks. In Spain, they are often “cracked” rather than cleanly sliced to create more surface area for crunch.
- The First Fry: Heat the oil to 140°C. Fry the potatoes for about 5–7 minutes. They should be cooked through and soft, but still pale. Remove and drain on kitchen paper.
- The Second Fry: Just before serving, crank the heat up to 180°C. Drop the potatoes back in for 2–3 minutes until they turn a deep, golden brown and are incredibly crispy.
The Assembly
- Place the piping hot potatoes in a bowl or on a platter and spoon the spicy tomato sauce generously over the top.
This recipe, and others like it, can be found in our best selling book “World of Tapas”.
Volume: 128 pages
Language: English
Format: 6 x 0.64 x 9 inches
ISBN-13 number: 978-9083524870
