Yummy! Potatoes in Spicy Tomato Sauce

Ingredients:

• 1kg potatoes
• oil, for deep-frying
• 2 tablespoons olive oil
• ¼ red or white onion, finely chopped
• 2 garlic cloves, finely chopped

• 3 teaspoons sweet paprika
• ½ – 1 teaspoon cayenne pepper (dependent on how hot you want it) – you can also use fresh chillies instead
• 500g tomatoes peeled, seeded and chopped or 1 tin tomatoes
• 1 bay leaf
• 1 teaspoon white sugar
• salt and pepper

Method:
Start by peeling the potatoes and cutting them into small cubes, around 2 cm in
 size.

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• Rinse and drain them well, then pat them with a cloth until completely dry.

• You can cook the potatoes either by cooking them in the oven or by deep-frying. If deep-frying, fill a deep-fryer or large heavy-based saucepan one-third full of oil and heat to 180°C, or until a cube of bread dropped into the oil browns in 15 seconds.
• Cook the potato in batches for 5 minutes, or until golden.

• Drain well on paper towel.

• Do not discard the oil, as you will need to use it later on.
• If cooking in the oven, preheat to 200°C and grease a baking tray. Place the potatoes on the baking tray and cook in the oven for around 20-30 minutes, ensuring that you turn at least once to brown all over.
• Heat the olive oil in a saucepan over medium heat and cook the onion for 5 minutes, or until softened.

• Add the garlic, paprika and cayenne / chilli pepper and cook for 1-2 minutes, or until fragrant.

• Add the tomato, bay leaf, sugar and around 80ml of 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 a low heat for 2 minutes, or until heated through.

• Season well with salt and pepper.
• Reheat the oil for frying to 180°C and cook the potato again, in batches, for 2 minutes, or until very crisp and golden.

• Drain on paper towels.
• This second frying makes the potato extra crispy and stops the sauce soaking in immediately.
• Put on a platter and cover with sauce.

Serve immediately