Ingredients
- 1 kg potatoes, washed, boiled in salty water until just cooked
- 1/8 c extra virgin olive oil
- 1 red onion, finely diced
- 3 garlic cloves, crushed
- 1 tsp sweet smoked paprika
- 1 tsp hot paprika
- 1 tsp chilli flakes
- ½ tsp ground cumin
- Pinch cayenne (optional)
- 1 can plum tomatoes, crushed
- 1 ½ Tablespoons red wine vinegar
- Roughly chopped chorizo (optional)
Potato Bravas
Method
- In a pot, cook onion, garlic until tender but not browned
- Add spices and cook for a further 1 min until fragrant
- Add red wine vinegar, tomatoes and simmer for 20 minutes
- Adjust seasoning
- Keep ‘chunky’ or blend with a wand until smooth
- Toss cooked potatoes in olive oil with chorizo if using, place on in baking dish and roast in a hot oven until golden
- Pour onto a serving platter, spoon over hot sauce and serve with plenty of picks, serviettes and good company
Comments
Thanks to Brydone Organic Growers – fennel, and to Basecamp Salami – venison chorizo for providing the ingredients used in the demonstration.
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