This patatas bravas recipe, an interpretation of the spicy Spanish classic tapas, gets a kick from two types of chilli powder and ground red pepper. This recipe uses the Magnetic Drive Blender by KitchenAid.
Ingredients
11/2 kg small red potatoes, quartered
1/3 cup plus 2 tbs olive oil, divided
1 tsp plus 1/4 tsp sea salt, divided
1/2 tsp dried rosemary
400g dried tomatoes
2 tbs red wine vinegar
3 garlic cloves
1 tablespoon chilli powder
1/8-1/4 tsp ground red chilli
Method
For best results, use the KitchenAid Magnetic Drive Torrent Blender
Preheat oven to 220°C/ 200°C (fan forced). Combine potatoes, 2 tablespoons olive oil, 1 teaspoon salt and rosemary in large bowl; toss to coat. Spread in large shallow baking pan
Roast 35 to 40 minutes or until crisp and brown, turning every 10 minutes
Meanwhile, place tomatoes, remaining 1/3 cup olive oil, vinegar, garlic, chili powder, paprika, remaining 1/4 teaspoon salt, chili powder and red pepper in pitcher of KitchenAid Magnetic Drive Torrent Blender
Cover and blend on medium speed 20 to 30 seconds or until smooth. Transfer to small saucepan. Cover and cook over medium-high heat 5 minutes or until slightly thickened. Cool slightly
Drizzle sauce over potatoes or serve sauce in separate bowl for dipping
