Patatas Bravas

Tapas is a great idea for dinner when you have various bits and pieces left over that form small dishes, but not whole meals bythemselves. I had some left over new potatoes that needed eating and why should this humble vegetable only be a side dish; on the side of other dishes? I decided that it shouldn’t and that the Spanish classic of patatas bravas would be a great small with my other dishes. Actually, with the addition of grilled halloumi and pomegranate relish, this meal was more like a tapas/mezze fusion.
 

What you will need

2 cloves garlic

Fresh rosemary

Fresh thyme

2 bay leaves

1 tea spoon dried chillies

2 table spoons red wine

1 tin of chopped tomatoes

A pinch of sugar

1 tea spoon paprika

1 bag of new potatoes

Start by quartering the new potatoes. Place in a roasting dish with a generous amount of olive oil and salt liberally. Roast in the oven at 220 degrees for 40-45 minutes until cooked.
 

Meanwhile, chop the garlic, rosemary and thyme. Heat some oil in a pan and add the garlic, all the herbs, the chilli flakes and paprika to the pan and soften slightly.

Next add the wine and chopped tomatoes and season with salt and the sugar. Leave the sauce to reduce for 15-20 minutes.

 

 

Serve the sauce hot on top of the hot potatoes.

 

You could also throw together a homemade alioli for it by mixing together crushed garlic, Dijon mustard and white wine vinegar.