← Nouns Cooking · Spanish

Ingredients

• 800 g floury potatoes, peeled and cut into 3 cm chunks
• 4 tbsp Olive oil
• 1 tsp Salt
• 2 tbsp Olive oil
• 1 small onion, finely chopped
• 2 cloves Garlic, chopped
• 1½ tsp sweet smoked paprika (pimentón)
• ½ tsp cayenne or hot smoked paprika
• 1 can tin of chopped tomatoes (400 g)
• 1 tbsp Sherry vinegar
• 1 pinch Sugar
• 4 tbsp garlic mayonnaise (alioli), to serve (optional)

Method

1. Heat the oven to 220°C (200°C fan, 425°F). Boil the potatoes in salted water for 6–8 min, until the edges are just soft. Drain and leave them to steam dry for 5 min, then shake them in the colander to rough up the edges.
2. Put the oil in a large roasting tin and heat it in the oven for 5 min. Carefully tip in the potatoes, turn them in the hot oil, sprinkle with salt and roast for 35–40 min, turning halfway, until deep golden and crunchy.
3. Meanwhile, make the sauce. Cook the onion in the oil over medium heat for 6–8 min until soft. Add the garlic, paprika and cayenne and stir for 30 seconds.
4. Add the tomatoes, vinegar and sugar and simmer for 15 min, until thick. Blend until smooth, then season with salt; add more cayenne if you like it really bravo.
5. Pile the potatoes onto a plate, spoon over the warm sauce and add dollops of alioli if you like. Serve with cocktail sticks.

Tips

• Shop-bought mayonnaise contains egg, so leave it off (or use a vegan mayo) to keep this dish vegan.
• Make the sauce up to 3 days ahead and keep it in the fridge.

Sources

Written in our own words after cross-checking these recipes:

Jamie Oliver Spain on a Fork