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Crispy potatoes drenched in smoky, fiery tomato sauce. Spain has been doing this right for centuries. We are absolutely here for it.
What you need 🛒
How to make it 👨🍳
Preheat your oven to 220°C / 430°F.
Parboil (partially cook in boiling water) the Waxy potatoes in well-salted water for 8 minutes until just starting to soften at the edges. Drain and leave to steam-dry in the colander for 2 minutes — the drier the surface, the crispier the result.
Tip the potatoes onto a large baking tray, drizzle over the Olive oil for roasting, season with Salt, and toss to coat. Spread into a single layer with space between each piece.
Roast for 30–35 minutes, turning once halfway through, until deeply golden and crispy all over.
While the potatoes roast, fry the Garlic cloves in the Olive oil for sauce in a saucepan over medium heat for 1 minute. Add the Smoked paprika (pimentón) and Cayenne pepper and stir for 30 seconds until the spices smell toasty.
Add the Tinned chopped tomatoes and Sugar, season with Salt, and simmer for 15 minutes until thick. Blend until smooth.
Pile the crispy potatoes onto a plate and spoon the sauce over the top. Serve hot.
