Name: Patatas Bravas
Prep time: 10 min
Cook time: 30 min
Ingredients: 600g baby potatoes; 20ml olive oil; 1 teaspoon paprika; 1/4 teaspoon chilli powder; 400g can ARDMONA Rich & Thick, Onion & Garlic; 1 teaspoon red wine vinegar; 1 sprig thyme, leaves removed; Sea salt & freshly ground black pepper, to taste; 2 tablespoons olive oil, extra

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Pre-heat oven to 200°C. Bring potatoes to the boil in a large saucepan of water. Cook for 10 minutes until tender. Drain, cool and halve
Meanwhile, heat oil in a small frying pan, add paprika and chilli. Cook stirring for 1 minute. Add tomatoes, vinegar and thyme
Bring to the boil, then reduce to a simmer for 2-3 minutes until thick and pulpy. Season to taste
Toss potatoes in extra oil, season well and place onto a baking tray and cook for 20 minutes until crisp. Serve drizzled with the spicy tomato sauce

Pre-heat oven to 200°C. Bring potatoes to the boil in a large saucepan of water. Cook for 10 minutes until tender. Drain, cool and halve
Meanwhile, heat oil in a small frying pan, add paprika and chilli. Cook stirring for 1 minute. Add tomatoes, vinegar and thyme
Bring to the boil, then reduce to a simmer for 2-3 minutes until thick and pulpy. Season to taste
Toss potatoes in extra oil, season well and place onto a baking tray and cook for 20 minutes until crisp. Serve drizzled with the spicy tomato sauce

Pre-heat oven to 200°C. Bring potatoes to the boil in a large saucepan of water. Cook for 10 minutes until tender. Drain, cool and halve
Meanwhile, heat oil in a small frying pan, add paprika and chilli. Cook stirring for 1 minute. Add tomatoes, vinegar and thyme
Bring to the boil, then reduce to a simmer for 2-3 minutes until thick and pulpy. Season to taste
Toss potatoes in extra oil, season well and place onto a baking tray and cook for 20 minutes until crisp. Serve drizzled with the spicy tomato sauce