Patatas bravas

By The Chef March 30, 2013

Harvesting home-grown potatoes is so rewarding. If you have successfully grown your own potatoes, they deserve to be made into something as delicious as this spicy Spanish dish.

Prep Time : 15 minutes
Cook Time : 50 minutes

Ingredients

extra virgin olive oil - 6 tblsp
white potatoes, peeled and cut into 2cm dice - 700-800 g
onions, finely chopped - 2
dry sherry - 2 tblsp
finely grated zest of 1 lemon
garlic cloves, finely grated or finely chopped - 4
crushed hot red pepper flakes - 1 teaspoon
canned, diced tomatoes, drained handful of flat-leaf parsley, chopped - 1 cup
sea salt and freshly ground black pepper - to taste

Instructions

1. Preheat the oven to 400°F (200°C). Heat half the oil in 2 large non-stick frying pans, add the potatoes without crowding them in the pans, and cook, turning frequently, over medium-low heat for 20 minutes, or until starting to brown. Add the onions and cook for another 5 minutes.
2. Add the, sherry, lemon zest, garlic, and pepper flakes and allow to reduce for 2 minutes before adding the tomatoes and parsley. Season with salt and freshly ground black pepper, combine well, and cook over medium heat for 10 minutes, stirring occasionally.
3. Add the remaining oil, place all ingredients in a shallow baking dish, and cook in the oven for 30 minutes. Serve hot with a selection of tapas dishes.

Note: You can cook the potatoes on the stovetop instead, although oven cooking intensifies the flavor.