Spanish Tapas Potatoes Recipes

Steps:

• Peel and cut potatoes into 1/2 inch cubes. Fry potatoes in oil in single layer until browned and partially cooked, about 10 minutes. Turn once or twice, but not often so they brown better.
• Pulse tomatoes, garlic, seasonings in food processor just to break up (do not puree).
• Add to browned potatoes and stir to coat.
• Reduce heat to medium and cook abou 8 minutes or until cooked through. Stir often to prevent scorching.
• Garnish with lemon juice, cilantro, sea salt.
• Serve warm or at room temperature.

Steps:

• Heat the oil in a pan and fry the onion for about 5 mins until softened. Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 10 mins until pulpy. Can be kept chilled for up to 24 hrs.
• Heat oven to 200C/180C fan/gas 6. Pat the potatoes dry with kitchen paper, then tip into a roasting tin and toss in the olive oil and some seasoning. Roast for 40-50 mins until crisp and golden. Tip the potatoes into serving dishes and spoon over the tomato sauce. Sprinkle with some fresh parsley to serve.