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