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This native spicy Spanish dish is known locally as patatas bravas. It is one of Spain’s most popular tapas dishes and is quick and simple to make.
Preparation time 5 minutes
Cooking time 25 minutes
800 g potatoes
500 ml La Española light in colour (for frying)
For the sauce:
50 ml of La Española Olive Oil
1 clove of garlic, finely chopped
½ brown onion, finely chopped
100 g passata
2 tbsp of sweet paprika
1 tbsp hot paprika
1 tbsp cornflour
200 ml chicken stock
Salt and freshly ground pepper
• Start preparing the sauce by heating the oil in a saucepan and adding the garlic, passata and paprika, cook for a couple of minutes over a medium heat. Meanwhile, dilute the cornflour in the stock. Add it to the saucepan and stir until the sauce begins to thicken. Set aside and allow to cool before serving.
• Peel and chop the potatoes into bite-sized pieces. Heat the olive oil in a frying pan over medium-low heat. Fry the potatoes slowly so that they are tender but not browned. Remove them from the oil.
• Increase the heat and return the potatoes to the pan when the oil is hot. This second frying will ensure that the potatoes are tender on the inside and golden brown on the outside. Once they have browned, serve them on a plate.
• Spread some of the salsa brava over the potatoes and put the rest in a bowl for those who want to serve more.