Ingredients
- 800 g floury potatoes, peeled and cut into 3 cm chunks
- 1 litre sunflower oil, for frying
- 2 tbsp olive oil
- 3 cloves garlic, finely sliced
- 1 tbsp sweet smoked paprika
- 0.5 tsp hot smoked paprika, or to taste
- 400 g tinned chopped tomatoes
- 1 tsp sherry vinegar
- 1 tsp caster sugar
- 1 tsp fine sea salt, plus more to finish
Make it step by step
- Put the potato chunks in cold salted water, bring to the boil and simmer for 5 minutes, then drain and leave to steam dry for 10 minutes.
- While they dry, warm the olive oil in a saucepan over a low heat and cook the garlic until it is pale gold, about 2 minutes.
- Take the pan off the heat before adding both paprikas and stir them through the oil. Paprika burns in seconds over direct heat and turns bitter with no way back.
- Return to a low heat, add the tomatoes, vinegar, sugar and salt, and simmer for 20 minutes until thick enough to sit on a spoon.
- Blend the sauce smooth and keep it warm.
- Heat the sunflower oil to 140C and fry the potatoes for 8 minutes, until cooked through but still pale. Lift out and drain.
- Raise the oil to 190C and fry them again for 3-4 minutes, until deep gold and crisp.
- Drain on kitchen paper, salt immediately, and pile into a warm dish.
- Spoon the sauce over just before they reach the table.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from RecipeWiki by RecipeWiki contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
RecipeWiki states that most text was drafted by a language model and edited afterwards. These recipes have not been physically kitchen tested. No source images are used.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.