Patatas Bravas

The Illustrated Quick Cook

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Ingredients

6 tbsp olive oil		finely grated zest of 1 lemon
1½ lb (675 g) all-purpose waxy potatoes, peeled and cut into ¾ in (2 cm) dice		4 garlic cloves, finely chopped
2 onions, finely chopped		half of a 14 oz (400 g) can diced tomatoes, with juices
1 tsp crushed hot red pepper flakes		handful of flat-leaf parsley, chopped
2 tbsp dry sherry		sea salt and freshly ground black pepper

Prep: 15 min Total: 45 min

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1
Preheat the oven to 400 F (200 C). Heat half the oil in a nonstick frying pan, add the potatoes, and cook, turning frequently, over medium-low heat for 20 minutes or until starting to brown. Add the onions and cook for another 5 minutes.
2
Add the pepper flakes, sherry, lemon zest, and garlic and cook for 2 minutes before adding the tomatoes and parsley. Season with salt and pepper, and cook over medium heat for 10 minutes, stirring occasionally.
3
Stir in the remaining oil, and transfer to a shallow baking dish. Bake for 30 minutes until heated through. Serve hot, with a crisp green salad, if desired.

You can leave out the oven cooking, and cook them on the stove instead. The oven cooking intensifies the flavor.

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