Inspired by the Spanish tapas classic 'Potatos Bravos'. A robust, full flavoured dish. Serve with crusty bread to mop up all the juices. Perfect with a glass of good sherry. Serves 6
2kg medium sized tomatoes, on the vine
2 large onions, cut in half, skin on
1 whole knob garlic, skin on, lightly broken
3 large red chillies, split lengthwise
2 small hot chillies, split lengthwise
2 tsp sweet paprika
1 tsp smoked paprika
½ tsp hot paprika
2 bay leaves, torn
freshly ground salt and black peppercorns
4 tbs extra virgin olive oil
2 tsp caster sugar
1kg Desiree potatoes, unpeeled, cut into large, chunky cubes
oil, for deep frying
smoked paprika and freshly ground peppercorns, extra, for sprinkling
Preheat the oven to 180C (160C fan forced). Place the tomatoes, onions, garlic and chillies into a large baking dish. Sprinkle over sweet, smoked and hot paprika, bay leaves, salt and pepper. Drizzle with 2 tbs of oil. Roast for 30 minutes or until the vegetables are cooked and have browned on the edges. Allow to cool.
Attach fruit and vegetable strainer to stand mixer. Place 2 mixing bowls under the strainer (one to collect the fresh sauce and the other for the dry stems, pips and seeds).
Turn mixer to speed 4. Add the roasted vegetables and all the juices into the hopper, pushing down with the pusher. Reserve fresh tomato sauce and discard the dry skin, stem and pip mixture.
Season the sauce well with the sugar and extra salt and pepper. Place into a saucepan and simmer 3-5 minutes to reduce to a thick sauce.
Deep fry the potatoes, in batches, in hot oil, until about half cooked. Set aside on sheets of paper towel. Just before serving, reheat the oil and re-fry the potatoes until golden and crisp. Toss with additional salt and pepper.
Place the potatoes into serving bowls and smother with the tomato sauce. Drizzle with remaining olive oil and sprinkle with a little extra smoked paprika and pepper to serve.