This traditional Spanish patatas bravas dish has to be one of our favourite budget-friendly and flavour-filled appetisers.

SERVES 8 // COOKING TIME 1 hour 25 min

INGREDIENTS
For the potatoes
1 cup olive oil
5 potatoes, peeled and chopped into bite-sized chunks
For the salsa
1 onion, peeled and chopped
2 garlic cloves, peeled
¼ cup olive oil
1 tbsp sugar
½ tsp salt
5 tomatoes, chopped
3 tbsp red-wine vinegar
2 tbsp tomato paste
1 tsp smoked paprika
Black pepper
For the mayonnaise
1 cup mayonnaise
1 lemon, juice
½ tsp salt

METHOD
For the potatoes
1. Preheat oven to 200°C.
2. Heat the oil in a roasting tin in the oven for 10 minutes.
3. Add the potatoes to the hot oil and bake for 1 hour, tossing every 15 minutes, until crisp and golden.
For the salsa
1. Blend the onion and garlic using a stick blender. Dry-fry over low heat until the moisture has been cooked out and a thick paste forms.
2. Add the oil to the pan. Turn up the heat and cook until the mixture is golden. Add the sugar and salt.
3. Blend the tomatoes and add them to the pan.
4. Add the red-wine vinegar, tomato paste, paprika and black pepper. Cook for 20 minutes.
For the mayonnaise
1. Combine all the ingredients.
To serve
1. Drizzle the patatas bravas with salsa and mayonnaise. Serve with toothpicks.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Add this Spanish chicken and chorizo potjie as your main and you have a full course treat for you and your guests!

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