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Recipe by Mary Cadogan

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1. Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours.
2. To serve, preheat the oven to 200C/gas 6/fan oven 180C. Cut the potatoes into small cubes and pat dry with kitchen paper. Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden.
3. Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the parsley. Serve with cocktail sticks.

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• Philippa

  01 November 2007

  Philippa rated this recipe

  

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• TRACEY

  07 November 2007

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• Kirsten

  08 November 2007

  Kirsten rated and commented on this recipe

  

  Made this for a Spanish evening and served with flaming Chorizo, meat Platter, Cheese and quince jelly and bread. I would make the potato chuncks bigger next time as mine were a bit small for Tapas. Great served with cold Spanish dry Sherry!

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• S1TUP

  24 November 2007

  S1TUP rated and commented on this recipe

  

  easy and just like in spain

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• Tash

  30 December 2007

  Tash commented on this recipe

  fantastic! had these today with cold Spanish meats, olives, oils and chorizo in red wine... better than the ones I had in Barcelona!

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• ELIZABETH

  03 February 2008

  ELIZABETH rated and commented on this recipe

  

  I had this with the vodka chorizo and spanish cold meats and it was really nice its the second time i have made it and would definetly make it again, same goes with the vodka flamed chorizo ,yummy!

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• Lozzers

  19 February 2008

  Lozzers rated and commented on this recipe

  

  Really easy and tasty

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• lexi

  28 February 2008

  lexi rated and commented on this recipe

  

  Made these for a spanish lunch and they were delicious. We visit relatives in andalucia regularly and often order these when we have tapas. Im told it translates as brave potatoes - must be the chilli!! Very tasty and a good addition to any spanish menu

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• Pam Mumford

  05 April 2008

  Pam Mumford rated and commented on this recipe

  

  Made these with a variety of Spanish dishes eg Prawns Romesco, Pinchos Morunos. Albondigas. Brochetas, Tostas and Tortilla and meats. The 'fierce potatoes' met with the approval of my Spanish son in law who deemed them 'as good as at home'

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• kimelliott

  01 June 2008

  kimelliott rated and commented on this recipe

  

  very tasty, have made several times now. I tend to add a chilli to give it that extra kick!

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• sugarplum

  06 August 2008

  sugarplum rated and commented on this recipe

  

  I made this to serve with cheese enchiladers, bean salad and margaritas for a vegetarian dinner party and it went down a storm. However reheated the left overs a couple of days later and added small pieces of crispy bacon, which I think made it much tastier.

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Ingredients

FOR THE SAUCE

• 3 tbsp olive oil
• 1 small onion , chopped
• 2 garlic cloves , chopped
• 227g can chopped tomatoes
• 1 tbsp tomato purée
• 2 tsp sweet paprika (pimenton)
• good pinch chilli powder
• pinch sugar
• chopped fresh parsley , to garnish

FOR THE POTATOES

• 900g potatoes
• 2 tbsp olive oil

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Difficulty and servings

Serves 10-12 with other dishes

Preperation and cooking times

Prep 30 35 mins

Cook 50 mins

Vegetarian

Ingredients

FOR THE SAUCE

• 3 tbsp olive oil
• 1 small onion , chopped
• 2 garlic cloves , chopped
• 227g can chopped tomatoes
• 1 tbsp tomato purée
• 2 tsp sweet paprika (pimenton)
• good pinch chilli powder
• pinch sugar
• chopped fresh parsley , to garnish

FOR THE POTATOES

• 900g potatoes
• 2 tbsp olive oil

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