Otherwise known as spicy Spanish potatoes. Crisp spuds in a spicy tomato sauce, with a drizzle of garlicky aioli and a heavy blanket of fresh parsley. I could eat a whole plateful of these just by themselves, but they also make a substantial addition to any tapas table, or as an accompaniment to some barbequed fresh chorizo sausages.
Feeds 2 as a side, or 4 as part of tapas
For the potatoes:
2 medium potatoes, scrubbed but unpeeled, chopped into bite-sized pieces
1 tbsp vegetable oil
For the tomato sauce:
1 clove of garlic, minced
1 big pinch of chilli flakes
1 tsp dried oregano
1/2 tbsp olive oil
Salt and pepper
200g (7oz) tinned chopped tomatoes
For the aioli:
2 tbsp mayonnaise
1/2 clove garlic, finely minced
1 tsp lemon juice (approx.)
Salt and pepper
To serve: Handful fresh parsley, roughly chopped
Place the potato pieces in a pot of cold, well-salted water. Bring to the boil and cook until just tender. Drain and leave to steam dry in a colander.
For the aioli, stir together the mayo, garlic, lemon juice and a pinch of salt and pepper. Add a small splash of water and stir together, adding a little more water until it is of a thin, drizzly consistency. Refrigerate until needed.
For the tomato sauce, add the garlic, chilli flakes, oregano, olive oil and a pinch of salt and pepper to a cold saucepan. Turn on the heat to medium, then cook for a minute or two, until fragrant. Add the tomatoes along with a small splash of water, then cook for about 20 minutes, stirring occasionally.
Meanwhile, heat a frying pan over medium-high heat. Add the vegetable oil, then carefully add in the potatoes with a big pinch of salt. Cook, tossing often, until crisp and golden.
To serve, spoon the tomato sauce into the centre of a large plate. Pile the crispy potatoes on top, then drizzle over most of the aioli, reserving a little for extra dippage later. Scatter over the chopped parsley and serve immediately.