If you ever go to Spain you cannot miss this delicious “tapas“; the texture of the baked potatoes (although in Spain they will surely be fried) together with the heat of the tomato sauce makes this dish a must have it in front of a cold beer (caña).

  • 300g cubed russet potatoes
  • 3 Tbsp e.v.o. oil
  • 1/2 cup (110g ) tomato sauce
  • 1 tsp cumin
  • 1 red onion (finely sliced)
  • 1 clove garlic (finely chopped)
  • 1 tsp chilli flakes
  • 1-1/2 tsp paprika
  • 2 Tbsp dry white wine
  • 1 Tbsp parsley (chopped)

Heat the oven to 200’C (400’F). Peel and dice the potatoes. Transfer to a baking sheet lined with parchment paper and lightly sprayed with PAM. Cook for about 45 minutes, turning often to brown evenly.

  

In a heavy skillet, heat 2 Tbsp e.v.o. oil, sauté the onion, watch it as it should not turn brown, add the garlic and the chilli flakes. Add the wine and let it evaporate, add the tomato sauce and the cumin. Reduce the sauce for 15 minutes, watching it as it tends to stick to the pan.

Strain the sauce through a strainer, pressing the mixture and return to pan; keep it warm. Remove the potatoes from the oven and place them on a warm serving dish; spoon the sauce over the potatoes, sprinkle with paprika and then with parsley.

Serves 2

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