Ingredients

• 3 tbsp olive oil
• 1 tsp pimentón picante (hot Spanish smoked paprika)
• plus extra for serving
• ½ tsp crushed dried chilli flakes
• ½ tsp Tabasco sauce
• 1 tbsp red wine vinegar
• 125ml/4fl oz tomato sauce (see Top recipe tip below)
• 1.5kg/3lb 5oz floury potatoes
• such as Maris Piper or King Edwards
• peeled
• 180ml/6fl oz olive oil
• for shallow frying
• salt

Directions

• For the salsa brava
• heat the olive oil over a low heat
• add the pimentón
• chilli flakes
• Tabasco and vinegar and mix together well. Stir in the tomato sauce and season to taste with salt and freshly ground black pepper (thin the mixture with a little water if necessary).
• Cut the potatoes into small
• even-sized pieces. Drop into a large pan of well-salted water and cook for 6-7 minutes
• or until just tender. Drain well.
• Heat the olive oil in two large
• non-stick frying pans
• divide the potatoes between them and shallow-fry in a single layer for 10–12 minutes
• turning them regularly
• until crisp
• golden-brown all over and sandy in texture.
• Spoon the potatoes into one large or small individual serving plates
• drizzle over the sauce
• sprinkle with a pinch of pimentón and serve with some toothpicks and napkins.