Spanish crisp potatoes in spicy tomato sauce

Method

1. Fill a deep-fryer or large, heavybottomed saucepan one-third full of oil and heat to 350°F or until a cube of bread dropped in the oil browns in 15 seconds. Cook the potatoes in batches for 10 minutes or until golden. Drain on crumpled paper towels. Do not discard the oil.

2. Score a cross in the base of each tomato. Place in a bowl of boiling water for 1 minute, then plunge into cold water and peel the skin away from the cross. Chop the flesh.

3. Heat the extra olive oil in a saucepan, add the onion, and cook over medium heat for 3 minutes or until soft and golden. Add the garlic, paprika, and cayenne and cook for 1–2 minutes. Add the tomatoes, bay leaf, sugar, and ⅓ cup water and cook, stirring occasionally, for 20 minutes. Cool slightly, remove the bay leaf, then process in a food processor until smooth, adding a little water if needed. Prior to serving, reheat the sauce over low heat. Season well.

4. Reheat the oil to 350°F. Recook the potato in batches for 2 minutes or until crisp. Drain. Place the potatoes on a platter and pour the sauce over them. Garnish with parsley.