Patatas Bravas

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.

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Method

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.