|
Spicey potatoes-
Chop potatoes into chunks and put into pan with
cold water. Bring to the boil and simmer for 7
minutes. Drain and set aside. Heat 2 tbsp olive
oil in a frying pan. Add chopped onion and sweat
for 5 minutes until softened. Stir through the
crushed garlic, hot smoked paprika and chopped
chilli and fry for 1 minute. Add the chopped
tomatoes, rosemary leaves and a splash of sherry
vinegar and bring to the boil. Simmer for 15
minutes. Allow to cool slightly and then whizz in
a food processor until smooth. Season. Pour 1/2
cm vegetable oil into a large frying pan and set
over medium heat. When hot, fry the potatoes for
5-10 minutes until golden and crisp. Drain and
serve with the tomato sauce and alioli,
|
