Having been a bit sniffy about deconstruct foods like deconstructed apple pie being blobs of apple, crumble and custard on a plate I’m going to give you today a deconstructed patatas bravas only so that you can use it as a canape. Pop a cocktail stick in to the potato to save your guests sticky fingers and use the tomato sauce as a relish, for this reason I’ve made it a bit more chunky than the traditional Madrid recipe which is more like a pouring sauce. For that reason I don’t think you can really call this Patatas Bravas but it’s really good, trust me!
Serves: 4-6 or circa 30 canape
5 a day – 1 per serving or roughly per 6 canape
- 500g waxy potatoes
- Olive oil
- Salt pepper, cayennes powder, paprika to season
- 1 small red onion, finely chopped
- 1 green chilli, finely chopped
- 400g chopped tomatoes
- ½ tsp sugar
- ½ tsp salt
- 1tsp cayennes pepper
- 1 tsp smoked paprika
- 2 tbsp sherry vinegar
- 2 clove garlic, crushed
Preheat the oven to 180C. Cut the potatoes into chunks roughly. Add generous glug of olive oil to a roasting pan and heat in the oven for 5 minutes. At the end of the time, remove the pan and toss the potatoes in the hot oil, season with salt pepper and a pinch of paprika and cayenne powder and roast for 30-45 minutes until golden brown.
Meanwhile, put 2 tbsp oil into a frying pan and warm to a medium heat. Cook the chopped onion until soft and slightly golden. Add the chilli, tomatoes, sugar, salt and remaining spice and combine in the pan. Bring to the boil then simmer for 20-30 minutes until thick. Remove from the heat and add the 1 tbsp sherry vinegar. Taste and adjust seasoning.
Remove the potatoes from the oven and serve with the tomato sauce.