Crispy potatoes with a fiery tomato sauce

Ingredients for 2 servings:

• 600 g potatoes
• 1 large onion(s)
• 1 clove(s) garlic
• 500 g tomatoes, pureed
• 1 small chili pepper(s), very hot (e.g. Habanero pepper)
• 1 shot of balsamic vinegar bianco
• 1 shot of red wine
• e.g. oil or other fat for frying
• Fat for the pan
• salt and pepper
• cumin

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

the sauce is similar to the Spanish “Mojo sauce”

Wash the potatoes and cut into bite-sized pieces (if you don’t like the skin, you can also peel them). Preheat the deep fryer to 180°C. Add the potato pieces to the deep fryer and fry for a while (about 8 minutes). Meanwhile, sauté the onion in a little oil in a pan until translucent. Deglaze with the passata. Crush or finely chop the garlic and add it to the pan. Finely chop the chili. Note that the habanero pepper called for in the recipe is so hot that a pinch is usually enough. It’s best to season the sauce as you add spice. Add the finely chopped chili. Add a dash of white balsamic vinegar and red wine to the sauce and stir to combine. Season to taste with salt, pepper, and cumin. If you prefer the sauce to be chunky, you can puree it again at the end. Drain the crispy fried potatoes, season with a little salt, and serve with the sauce on plates. The type of potato isn’t particularly important; I’ve made it with a variety of different ones. It’s quick and always popular at parties, but I usually use boiled potatoes and chop them up a bit. It’s important, though, to be very careful with the chilies; with the habanero peppers from our garden, three small pieces were enough to make the sauce almost too fiery.