1)Preheat oven to 200c
2)Scrub potatoes and cut into bite size pieces, spread over a roasting tin and toss in 2 Tbsp of Olive Oil. Season with salt and pepper and then roast in the oven for around 40 min until crisp and golden.
3)Meanwhile, prepare the sauce by hearing the remaining oil and frying the onion until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and seasoning. Simmer for 10 min, then stir in the chorizo and cook for a couple more minutes.
4)When potatoes are cooked, tip them into a serving dish and spoon over the sauce and sprinkle with chopped parsley.
Take the patatas out of the pan and let them drain on a paper towel. The potatoes should be covered with oil Boil the potatoes for 7-8 minutes if they start frying reduce the heat (note 1) Take the patatas out of the skillet after 7-8 minutes and put them on a paper towel Let the potatoes cool for 10 minutes Increase the heat to 300℉/150℃ and fry your patatasbravas until golden (turn regularly)
It’s been a bliss submerging myself into the story of two chefs Alex Raij and Eder Montero – husband and wife – who pay tribute to the Basque cuisine and the way Basques eat, lovingly narrated in their first cookbook