My favourite tapas bar in London, Mar i Terra, inspired this recipe – so go there if you want the real thing. My take on it is pretty brilliant even if I say so myself – provided you’ve got proper Delouis Fils fresh mayonnaise for the sauce.
Serves 4-6 as part of a tapas selection or 2 as a side dish
|300g McCain frozen crispy bites|
|1 dessertspoon extra virgin olive oil, preferably Spanish|
|2 fat cloves garlic, peeled, or 3 smaller ones|
|2 heaped tablespoons Delouis Fils fresh mayonnaise|
|1 dessertspoon white wine vinegar (Tesco Finest Chardonnay white|
|2 heaped teaspoons La Chinata or El Avion hot smoked Spanish paprika|
|Maldon sea salt flakes|
|Pre-heat the oven to gas mark 8, 230°C.|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
Toss the frozen crispy bites in the olive oil (to give them that authentic Spanish flavour), then place them on a baking tray. Bake on a high shelf in the oven for 25-30 minutes, or until very crisp.
Meanwhile, crush the garlic and 1⁄2 teaspoon salt flakes to a paste in a pestle and mortar, then mix it with the mayonnaise, wine vinegar and paprika. When the potatoes are cooked, remove them to a cold serving plate and let them cool a little (they need to be warm rather than hot). Then spoon the sauce here and there over them and serve with other tapas or as a side dish to a main course.
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