patatas bravas

serves 6

1 kg (2 lb 4 oz) all-purpose potatoes, such as desiree

oil, for deep-frying

500 g (1 lb 2 oz) ripe roma (plum) tomatoes

2 tablespoons olive oil

¼ red onion, finely chopped

2 garlic cloves, crushed

3 teaspoons sweet Spanish paprika

¼ teaspoon cayenne pepper

1 bay leaf

1 teaspoon caster (superfine) sugar

1 handful flat-leaf (Italian) parsley, chopped, to garnish

Peel, then cut the potatoes into 2 cm (¾ inch) cubes. Rinse, then drain well and pat completely dry. Fill a deep-fryer or large, heavy-based saucepan one-third full of oil and heat to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Cook the potato in batches for 5 minutes, or until golden. Drain well on paper towel and cool completely. Do not discard the oil.

Score a cross in the base of each tomato. Put in a bowl of boiling water for 10 seconds, then plunge into cold water and peel the skin away from the cross. Chop the flesh.

Heat the olive oil in a saucepan over medium heat and cook the onion for 3 minutes, or until softened. Add the garlic, paprika and cayenne pepper and cook for 1–2 minutes, or until fragrant.

Add the tomato, bay leaf, sugar and 90 ml (3 fl oz) water and cook, stirring occasionally, for 20 minutes, or until thick and pulpy. Cool slightly and remove the bay leaf. Blend in a food processor until smooth, adding a little water if necessary. Before serving, return the sauce to the saucepan and simmer over low heat for 2 minutes, or until heated through. Season well.

Reheat the oil to 180°C (350°F) and cook the potato again, in batches, for 2 minutes, or until very crisp and golden. Drain on paper towel. This second frying makes the potato extra crispy and stops the sauce soaking in immediately.

Spoon the sauce over the potatoes. Garnish with the parsley and serve.