Patatas Bravas with Fiery Tomato Sauce and Crispy Hungarian Salami

I created this recipe in a recent collaboration with The Hungarian Artisan.

Patatas Bravas is a traditional Spanish Tapa, of crispy potatoes served with a spiced tomato based sauce.

We took it to the next level by adding some crispy Spiced Hungarian Salami to the mix.

The result is perfectly crispy and golden potatoes, spiced sausage and fiery tomato sauce. It really doesn't get much tastier than this!

I reckon this would be the perfect thing to munch on with a nice cold beer or kombucha!

Patatas Bravas

Serves 4 as a side.

4 large Agria potatoes, peeled

2 teaspoons salt

2 tablespoons fine polenta

4 tablespoons olive oil

2 Spicy Hungarian Salami, sliced

Sauce

1 tablespoon olive oil

1 onion, finely diced

4 garlic cloves, minced

2 fresh chilli, sliced with seeds

2 teaspoons salt

1 tablespoon smoked paprika

700g bottle tomato passata

2 tablespoons parsley, finely chopped

Shaved pecorino

Method

Preheat the oven to 220ºC fan forced.

Cut the peeled potatoes into 2cm chunks.

Place the potatoes in a pot and cover with cold water.

Boil the potatoes for 5 minutes, until they have soften on the outside, but are still firm and hold their shape.

Drain the potatoes and let them steam and dry out for a few minutes.

Sprinkle over the first measure of salt and fine polenta.

Give the potatoes a shake to rough them up and coat them.

Pour the potatoes out on to a lined baking tray.

Drizzle with the olive oil and place into the oven to roast for 30 minutes.

Halfway through cooking add the sliced salami to the tray.

Meanwhile prepare the sauce.

Sauté the onions, garlic, salt and chilli together in the olive oil until soft.

Add the smoked paprika, cook for a further minute.

Now add the bottle of passata.

Bring to the boil then lower the heat and simmer for 25 minutes until the sauce is thickened.

Using a hand blender, blend the sauce until it is smooth.

Remove the potatoes from the oven and serve topped with the tomato sauce, a sprinkle of parsley and some shaved pecorino if you wish.