Spicy Potatoes
A flavorful and versatile dish featuring crispy potatoes paired with a zesty tomato sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 800 g white potatoes, peeled and cut into bite-size cubes
- Sunflower oil or any neutral vegetable oil, for deep frying
- 2 tablespoons olive oil
- 1 small onion, chopped small
- 2 large garlic cloves, minced
- 1 can (400 g) chopped tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sweet smoked paprika
- 1 to 2 teaspoons chili flakes, depending on how spicy you like it
- 1 teaspoon sugar
- Sea salt and black pepper, to taste
Instructions
Preparation of Sauce
- Warm the olive oil in a saucepan over medium heat, then cook the onion for about 5 minutes until softened.
- Stir in the garlic and cook briefly, just until fragrant.
- Add the chopped tomatoes. Pour a little water into the empty tomato can, swirl it around, and add about one-third of the can to the pan.
- Mix in the tomato paste, smoked paprika, chili flakes, and sugar.
- Bring to a gentle simmer and cook for around 10 minutes, stirring now and then, until the sauce thickens.
- Season with salt and pepper.
Preparing the Potatoes
- While the sauce cooks, bring a pan of salted water to a boil.
- Add the potatoes and boil them for 5 minutes to partially cook them.
- Drain the potatoes well and leave them in a colander for a few minutes so excess moisture can evaporate.
Frying and Assembly
- Heat the frying oil to about 170°C / 325°F in a deep pan.
- Fry the potatoes in batches for roughly 4 minutes, until crisp and lightly golden outside while staying soft inside.
- Transfer the fried potatoes to paper towels to remove extra oil.
- Spoon the potatoes into one serving dish or several small plates.
- Pour some of the sauce over the top and serve the rest alongside.
Notes
For added freshness, drizzle some herbs over the potatoes before serving. Adjust spice levels to your preference.