Patatas Bravas

[Guest guest]

Patatas Bravas

 

 

1.5 kg (3 1/3 lb) sebago potatoes, peeled

1/3 cup olive oil

1 red onion, chopped

3 garlic cloves, chopped

1/2 teaspoon chilli powder

2 teaspoons smoked paprika

1/3 cup dry vegan white wine

400 g (14 oz) can diced tomatoes

1 teaspoon dried oregano

1/4 cup flat-leaf parsley leaves, chopped

salt and pepper, to taste

 

 

1. Preheat oven to 200 C (390 F). Place potatoes in a large saucepan.

Cover with cold water and bring to the boil over medium-low heat

(potatoes should still be firm). Drain and set aside for 15 minutes.

When cool enough to handle, cut potatoes into 2 cm (3/4 " )cubes.

 

2. Pour 1/4 cup oil into a roasting pan. Place in oven for 5 minutes

or until oil and pan are hot. Carefully add potatoes to pan. Turn to

coat. Roast for 40 minutes or until crisp and tender.

 

3. Meanwhile, heat remaining 1 tablespoon (4 tsp) oil in a saucepan

over low heat. Add onion and cook, stirring occasionally, for 5

minutes or until soft. Add garlic and cook for 1 minute. Add chilli

powder and paprika. Cook, stirring, for 1 minute. Add wine. Increase

heat to high and bring to the boil. Cook for 3 minutes or until

reduced by half. Add tomatoes and oregano. Reduce heat to medium.

Simmer, uncovered, for 20 minutes or until sauce has thickened. Season

with salt and pepper.

 

4. Transfer sauce to a food processor and process until smooth. Return

to saucepan. Cook, stirring, over medium heat for 3 minutes or until

heated through. Stir through parsley. Transfer potatoes to a serving

bowl. Spoon over sauce and toss gently to coat. Serve.

 

 

Serves 4 as a side dish.