Crispy Patatas Bravas

• 4 Potatoes, medium, peeled and cubed
• 2 Echalion Shallots, peeled and chopped
• 4 Garlic, cloves, peeled and roughly chopped
• 2 Rosemary, fresh sprigs, chopped
• 400 g Passata
• 3 tbsp Garlic Olive Oil
• Olive Oil, for roasting to taste
• 1 tbsp Spanish Sherry Vinegar
• 1 tbsp Garlic Powder
• 1 tsp Sweet Paprika
• 1 tsp Chilli Flakes
• 1 tsp Fennel Seeds
• Salt to taste
• Black Pepper to taste

Instructions

1. 1
   Preheat your oven to 200°C.
2. 2
   Place the cubed potatoes in a large roasting tin and drizzle generously with olive oil. Season with salt, pepper, garlic powder, sweet paprika, chilli flakes, and fennel seeds. Add the chopped rosemary and toss everything together until the potatoes are well coated.
3. 3
   Roast the potatoes for 30-35 minutes, turning once halfway through, until they are golden brown and crispy on the outside and fluffy inside.
4. 4
   Meanwhile, prepare the bravas sauce. Heat the garlic olive oil in a medium saucepan over medium heat. Add the chopped shallots and cook for 3-4 minutes until softened.
5. 5
   Add the roughly chopped garlic to the pan and cook for another minute until fragrant.
6. 6
   Pour in the passata and bring to a gentle simmer. Cook for 10-12 minutes, stirring occasionally, until the sauce has thickened slightly.
7. 7
   Stir in the Spanish sherry vinegar and season with salt and pepper to taste. Remove from heat.
8. 8
   Once the potatoes are cooked, transfer them to a serving dish and generously drizzle with the warm bravas sauce.
9. 9
   Serve immediately whilst the potatoes are still crispy and the sauce is warm.