Patas Bravas With Smoked Paprika Tomato Sauce

• For the potatoes:
• 3 large maris piper potatoes
• 100 milliliters rapeseed oil (or olive oil)
• Pinch Sea Salt
• For the paprika sauce
• 2 Shallots
• 2 Garlic
• 2 tablespoons Mayonnaise
• 5 tablespoons Good tomato sauce (or ketchup)
• 1 teaspoon Sherry, such as Manzanilla (or good quality sherry vinegar)
• 2 teaspoons Paprika
• 2 teaspoons Smoked Paprika
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Tabasco
• 1 Lime, Juice of
• 1 tablespoon Olive oil or rapeseed
• Pinch Sea salt and Black Pepper

1. Bring a large pan of salted water to the boil on the hob and pre-heat the oven to 190 degrees C. Add 100-150ml rapeseed or olive oil to a high sided baking tray and place in the oven to heat up.
2. Peel the potatoes and cut them in half. Place in the boiling water for 4 minutes to part boil them.
3. Drain and cool. When cool slice the potatoes into half a centimetre thick discs.
4. Add the potatoes to the hot oil in the oven, turn so they are sufficiently coated, and season with a few pinches of sea-salt. Cook for approximately 35 minutes, turning half way through, until they are crisp and golden.
5. Whilst they are cooking make the sauce. Peel and finely chop the shallots and garlic and shred the thyme leaves. Heat a tablespoon of olive oil in the small pan over a medium heat and add the garlic, shallots and thyme. Cook for 3 minutes until soft and remove to cool.
6. Mix all the remaining sauce ingredients together and add the cooled shallots, garlic, and thyme. Taste and adjust to your preference.
7. When the potatoes are a golden colour remove from the oil and drain on kitchen paper. Lay out on a flat serving plate and dollop the paprika sauce all over the top.

potatoes, potatoes, milliliters, salt, paprika sauce, shallots, garlic, mayonnaise, tomato sauce, sherry, paprika, paprika, cayenne pepper, tabasco, olive oil, salt

Taken from food52.com/recipes/886-patas-bravas-with-smoked-paprika-tomato-sauce (may not work)