Patatas bravas

Ingredients

• 800 g potatoes, peeled and cut into 3 cm cubes
• 4 tbsp olive oil
• 1/2 onion, finely chopped
• 1 garlic clove, chopped
• 1 tsp sweet paprika
• 200 g crushed tomatoes
• 1 1/2 tsp Xalte Spicy salt

Method

1. 1Preheat the oven to 220 °C and line a large tray with baking paper.
2. 2Peel the potatoes, wash them and cut them into cubes of about 3 cm. Dry them well with a clean tea towel, because if they are damp they will not crisp up.
3. 3Put the potatoes on the tray with 3 tbsp of the oil and half a teaspoon of the Xalte Spicy salt. Toss them with your hands and spread them out in a single layer, with space between them.
4. 4Roast on the middle shelf for 35 to 40 minutes, turning them with a spatula after 20 minutes. They are ready when golden and crisp on the outside and a knife goes in with no resistance.
5. 5While they roast, peel and finely chop the half onion and the garlic clove. Heat the remaining tablespoon of oil in a small pan over a medium heat and cook them for 5 minutes, stirring, until soft and translucent.
6. 6Turn the heat down, add the paprika and stir for just 10 seconds, because it burns quickly and turns bitter. Pour in the crushed tomatoes at once and add the remaining 1 tsp of Xalte Spicy salt.
7. 7Simmer the sauce over a low heat for 10 minutes, stirring now and then, until it thickens. Blend it with a hand blender until smooth.
8. 8Move the potatoes to a serving dish and serve straight away with the hot sauce spooned over, or in a separate bowl if you want them to stay crisp.