Golden fried potatoes with a spiced tomato sauce - tapas at its best!

  • 1.5 kg potatoes, cut into 2.5cm cubes
  • 2 tbspns olive oil
  • 1 large onion, finely chopped
  • 1 cup (250 ml) chicken stock
  • 400g tin of Fried Tomatoes
  • 4 tspns Portugese Spice
  • 1½  tbsp fresh parsley, roughly chopped
  • Frying oil

How to create:

To remove some of the starch from the potatoes, soak in cold water for approximately fifteen minutes. While the potatoes soak, heat olive oil in a frying pan over medium-high heat. Add onions and cook for two to three minutes, stirring often, until onions start to soften.

Stir in chicken stock, bring to a boil and cook for three minutes.

Add tinned tomatoes and Portugese Spice. Stir in well and bring sauce to a simmer and cook for another ten minutes.

To cook the potatoes, bring frying oil to 375°F (190°C) degrees in a deep pot (you’ll need the oil to be at least 2-3 cm deep).

Drain and rinse potatoes and pat dry. Transfer potatoes to the hot oil and fry for approxiamtely eight to ten minutes, or until crispy & golden on the outside, but still soft on the inside. Remove potatoes from oil & place on a paper towel to drain.

Season potatoes with coarse salt and top with warm sauce and freshly chopped parsley.

This article was published on Saturday 02 May, 2020.
Tell a friend about this article: