Ingredients

400 g King Edward or Maris Piper potatoes

500 ml vegetable or sunflower oil

Sea salt

 Salsa brava

¼ tsp dried chilli flakes (plus extra if required)

2 tbsp olive oil

1 medium onion, finely chopped

1 carrot, finely chopped

1 leek, chopped

1 clove garlic, crushed

500 g ripe tomatoes

1 tbsp tomato purée

Pinch of sea salt

Pinch of sweet smoked paprika

1 jar alioli (e.g. Brindisa Finca La Barca oak smoked alioli)

Method

1. Heat the oil in a saucepan. Add the onion, carrot, leek and garlic and cook on a low heat for 15 min, until the vegetables are soft, stirring occasionally.

2. Grate the tomatoes, discarding the skins, and add to the saucepan along with the chilli flakes and tomato puree. Simmer over a low heat for 30-40 mins, stirring frequently, until the sauce is thick and dark red. Taste and add extra dried chilli if necessary. Blend the sauce until smooth (you may wish to add a little water to thin out the sauce at this stage). Taste and adjust the seasoning.

3. Peel and cut the potatoes into 2.5 cm squares. Cook in salted boiling water for 8 minutes until tender when pierced with a sharp knife. Drain in a colander and leave to dry.

4. Heat the vegetable oil in a medium saucepan (the oil should be no more than one-third of the way up). Carefully spoon in the potatoes when the temperature of the oil reaches around 180°C (or when a small piece of potato sizzles in the oil). Deep fry for 3 to 10 mins, until the potatoes are golden and crunchy. Drain on kitchen paper.

5. Sprinkle the potatoes with salt and serve with the brava sauce, a sprinkle of smoked sweet pepper and a dollop of oak-smoked alioli (and perhaps a couple of fried eggs).

   Serves 2