John Myers
Ingredients for 4 servings:
- 1 small onion(s)
- 1 bay leaf
- 1 tsp tomato paste
- 450 g tomatoes from the can, preferably pureed
- 1 garlic clove(s)
- 1 chili pepper(s) (alternatively chili powder)
- some sugar
- 1 tbsp soy sauce
- Salt
- 4 large potatoes
- olive oil
- rosemary
- Paprika powder
- Thyme
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Crispy potatoes with a spicy dip, the Spanish classic!
For the dip, finely chop the onion and fry it in a little olive oil with the bay leaf. Add the finely chopped chili, finely chopped garlic, tomato paste, sugar, and soy sauce and simmer over low heat. Then add the canned tomatoes and season with salt. Simmer for about 10 minutes. The dip should be slightly sweet and nicely spicy! Peel the potatoes and cut them lengthwise into 1-2 cm thick strips. Boil in salted water for about 3 minutes, then transfer to a baking dish. Make a spice mix from salt, paprika, rosemary, and thyme and stir into the potatoes. Then pour over plenty of olive oil; the potatoes can float a little (but don’t sink)! Bake at 150°C for about 45 minutes, then bake for another 10 minutes at the highest heat until crispy and brown. Remove and dip! Que aproveche!
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