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Patatas Bravas: Submitted by: Robert Losee | Date Added: 20 Sep 2011
Listed in: Tapas

Spanish olive oil, for pan-frying
1 onion, finely chopped
2 garlic cloves, crushed
¼ cup white wine or dry Spanish sherry
14 oz/400g canned chopped tomatoes
2 tsp white or red wine vinegar
1-2 tsp crushed dried chiles
2 tsp hot or sweet smoked paprika
2 lbs 4 oz/1kg potatoes

Cooking Instructions

1) To make the sauce, heat 2 tablespoons olive oil in a pan, then add the onion and cook over medium heat, stirring occasionally, for 5 minutes, or until softened but not browned. Add the garlic and cook, stirring for 30 seconds. Add the wine and bring to a boil. Add the tomatoes, vinegar, chiles, and paprika, then reduce the heat and simmer; uncover for 10-15 minutes, or until a thick sauce forms.

2) When the sauce is cooked, use a handheld blender to blend until smooth. Alternatively, transfer the sauce to a food processor and process until smooth. Return the sauce to the pan and set aside.

3) Do not peel the potatoes, but cut them into chunky pieces. heat enough oil in a large skillet to come about 1"/2.5cm up the side of the skillet. Add the potato pieces and cook over medium-high heat, turning occasionally, for 10-15 minutes until golden brown. Remove with a slotted spoon and drain on paper towels, then sprinkle with salt.

4) Meanwhile, gentle reheat the sauce. Transfer the potatoes to a warmed serving dish and drizzle over the sauce. Serve hot, with wooden toothpicks to spear the potatoes.

Robert Losee based on 100 Best Classic Tapas by Love Food publishers

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