Patatas bravas
Patatas bravas is a Spanish dish of crispy potato pieces served with a rich and spicy tomato sauce. It's enjoyed as a tapa (appetizer) in tapas bars and homes throughout Spain, but it also makes a great side dish.

2 pounds (1kg) floury potatoes (such as Russet)—peeled and cut into 1-inch pieces
4 tablespoons extra virgin olive oil
1 red onion—finely chopped
3 cloves garlic—finely chopped
½ teaspoon Spanish sweet smoked paprika (or use regular paprika)
½ teaspoon dried chili flakes
14 oz (420g) chopped canned tomatoes
1 teaspoon red wine vinegar
1 teaspoon salt
½ teaspoon freshly ground black pepper

1 tablespoon finely chopped fresh flat-leaf parsley

PREHEAT the oven to 450F/230C. PLACE the potatoes in a baking dish and toss with 2 tablespoons of the olive oil. COOK in the oven for 35 minutes. WHILE the potatoes bake, heat 1 tablespoon of olive oil in a skillet over medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the garlic, paprika and chili flakes and cook, stirring, for a further minute. ADD the tomatoes, vinegar, salt and pepper, bring to the boil, cover with a lid, reduce the heat to medium-low and simmer for 5 minutes. UNCOVER and simmer for a further 5 minutes. STIR in the remaining tablespoon of olive oil. DRAIN the potatoes on paper towels to remove any excess oil. PLACE the potatoes on a serving plate, spoon over the tomato sauce and sprinkle the parsley on top to serve.

Tip: Serve the potato pieces hot from the oven, with the sauce drizzled on just before serving so the potato stays crispy.