The Perfect Patatas Bravas

Roast potatoes instead of frying them, which gives a less greasy, but equally crisp result (and is also considerably easier in most home kitchens) and make a sauce with smoked paprika, rather than chargrilled chilli, to add some depth, as well as a fresh chilli for heat.

The creamy, unashamedly garlicky allioli-style sauce completes the dish perfectly.Paired with a chilled Spanish beer, I finally understand what all the fuss was about.

Ingredients(Serves 4-6)

500g waxy potatoes
300ml olive oil
1 small onion, finely chopped
1 red chilli, finely chopped
400g tin chopped tomatoes
½ tsp sugar
½ tsp salt
1 tsp smoked paprika
2 tbsp sherry vinegar
1 egg
1 clove garlic, crushed
Chives, to serve

1. Preheat the oven to 200C. Peel the potatoes and cut into rough 2cm chunks. Put a roasting tray with 2 tbsp olive oil into the oven and leave to heat for 5 minutes, then take out, toss the potatoes in the hot oil, and bake for about 45 minutes until crisp and golden.
2. Meanwhile, make the sauces. Put 2 tbsp oil into a heavy-bottomed pan on a medium heat, and cook the onion for about seven minutes until golden and soft. Put in the chilli, and cook for another couple of minutes, then add the tomatoes, sugar, salt and smoked paprika and stir well. Bring to the boil, and then turn down the heat and simmer for about 20 minutes until thick and dark. Take off the heat, add 1 tbsp sherry vinegar, and adjust the seasoning if necessary.
3. To make the allioli, put the egg in the small bowl of a food processor along with the garlic and 1tbsp sherry vinegar. Add 1 tbsp olive oil and whizz until incorporated, then drizzle in the rest of the olive oil with the motor running, until you have creamy mayonnaise-style sauce. Season to taste. (You can also use a hand blender, but it's harder to drizzle and beat at the same time.)
4. Take the potatoes out of the oven and sprinkle with a little salt. Spread the tomato sauce on to the plates, put the potatoes on top, then add a dollop of allioli and a sprinkle of chives, and serve immediately.