One of my favourite tapas dishes is Patatas Bravas. There is something great about the spicey sauce and mayonnaise combination that means I could eat a huge bowl to myself.

This recipe takes a bit more time than my usual everyday recipe but the end meal is definitely worth it. This works great for as a side dish for a weekend meal or for a party. Believe me it will surprise you how fast this dish can go down at a party.

INGREDIENTS

1kg Potatoes

1 Red Onions

3 Tomatoes

1/2 Chilli

1/2 Bulb Garlic

Pinch of Salt

1/2 a Can of Chopped Tomatoes

A Vegetable Stock Cube

15g Balsamic Vinegar

15g Dark Brown Sugar

1/2 Tablespoon Oregano

1/4 Teaspoon Cayenne Pepper

METHOD

Preheat your oven to 180°C.

Peel and dice the potatoes. Add them to two prelined baking trays.

Coat the potatoes with vegtable oil and a large pinch of salt.

Put the potatoes in the oven for approximately an hour, tossing every 15minutes or so to ensure they’re evenly cooking.

Roughly dice the red onion, tomatoes, chilli and garlic.

Add them to a baking tray with some vegetable oil to cat and place in the oven for 45 minutes to an hour.

Once the tomatoes and red onions are roasted, pull the tray out of the oven and add it's contents to a pan.

Add half a can of tomatoes, a vegetable stock cube, the balsamic vinegar, dark brown sugar, oregano and cayenne pepper to the pan.

Leave to simmer on a medium heat for approximately 10 minutes before transferring to a blender.

Blend the tomato mixture together into a smooth sauce.

Take the potatoes out the oven, transfer to a large dish.

Drizzle over the bravas sauce and top with some of your favourite mayonnaise. I use garlic mayonnaise but you could use plain or vegan depending on your preference.

Serve hot.