Step 1 of 5
Patatas Bravas
Heat 3 tbsp olive oil in a pan and fry the onion for about 5 minutes until softened.
Step 2
Add the garlic, tinned tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt. Bring to the boil, stirring occasionally, then lower to a simmer and cook for 10 minutes until pulpy. The sauce can be made ahead and chilled for up to 24 hours.
Step 3
Heat oven to 200°C (180°C fan/gas 6). Pat the potato chunks dry with kitchen paper, then tip into a roasting tin, toss with 2 tbsp olive oil and season well.
Step 4
Roast for 40–50 minutes until crisp and golden.
Step 5
Tip the potatoes into serving dishes, spoon over the tomato bravas sauce and sprinkle with fresh parsley.
