Chilli potatoes

Chilli potatoes, or patatas bravas, are the pride of tapas restaurants in Spain. Salsa bravas are usually made with a restaurant’s secret recipe.

Chilli potatoes for four

4 large potatoes (firm) 1 dl olive oil salt

Salsa brava

1&1 tablespoon of pureed tomatoes 1 tablespoon of red wine vinegar 1-2 teaspoons of sugar 1 tablespoon of mayonnaise 1 teaspoon of tabasco or other chillies

Peel the potatoes, cut into thumb-sized pieces and bring to the boil. As soon as the water starts to boil, pour off the water and leave the potatoes to cool and dry in the pan.

Stir in the salsa brava to wait.

In a large heavy-based pan, add a generous amount of olive oil. Fry the potatoes until they are cooked through and have a nice brown colour. Season well with salt.

Serve the chilli potatoes hot with the salsa.

Serve the chilli potatoes with the salsa.