- Yield: 6 Servings
- Preparation Time: 1 Hour
- Cooking Time: 1 Hour
For the potatoes
- 1¾ lb (800 g) small new potatoes
- 17½ fl oz (500 ml) approx. olive oil for frying
For the salsa brava
- 5½ oz (160 g) onion, finely chopped
- ½ oz (10 g) pimentón dulce (sweet paprika)
- a pinch of pimentón picante (spicy paprika)
- 4 small dried chillies
- 6¾ oz (190 g) plum tomatoes, peeled & finely chopped
- 1 fl oz (30 ml) sherry vinegar
- 1 tsp salt
How to Make It
- Wash the potatoes in plenty of cold water, but leave the skins on.
- Cut off a slice along the bottom of the potatoes so that they stand on a plate in a stable fashion.
- Hollow out a small section of the middle of each potato with a teaspoon. This hollow will be filled with the brava sauce when you serve the potatoes.
- Fry the potatoes in 3 tbsp of the olive oil in a large saucepan over a low heat until they are soft, then put aside.
- To make the salsa brava, sauté the finely chopped onion in a large saucepan over a low heat until translucent, then add both kinds of paprika, the salt and the chillies, and continue to cook. Add the tomatoes, and allow to reduce over a low heat for about 30 minutes.
- Add the vinegar to the mixture and cook for a further 15 minutes, blending to remove any lumps. Then bring to a boil, skimming off any foam if necessary, and set aside to settle at room temperature.
- To prepare the dish, fry the potatoes in a deep-fryer (or high-sided, heavy-based saucepan) with the rest of the olive oil (or enough oil to cover the potatoes) at 180°C (350°F), until crisp.
- Remove from the heat and fill the hollows in the warm potatoes with the salsa brava (now at room temperature) and some alioli.