This is one of those wonderfully simple dishes that is served everywhere in Spain as part of a tapas. I like to make a big dish and serve them as part of a BBQ feast throughout the summer. Crispy fried potatoes with a generous topping of salsa brava, a fierce and spicy tomato sauce with pimentón – can’t beat it! Scale it up or down depending on how many people you need to feed and use my ‘money in the bank’ tomato sauce batch cooking recipe and you’ll be able to whip this up in minutes.
- Make the salsa brava as described in my ‘money in the bank’ tomato sauce recipe.
- Peel a couple of large floury potatoes such as Maris Piper and chop them into small even-sized chunks. Cook them in a pan of well-salted water for 5 or 6 minutes until just tender. Drain them well and allow to air dry for 5 minutes.
- If you have a deep fat fryer you could cook and crisp them in your fryer. I cook mine in a large non-stick frying pan in some light olive oil (about 1cm depth will do it). Fry them in a single layer (cook in a couple of batches rather than crowding the pan) for a good 10 minutes or so until they are crisp and golden all over. Spoon them into one large or individual serving plates.
- Spoon the salsa brava over the potatoes and sprinkle with a pinch of pimentón.
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