INGREDIENTS:
- 500 g (1 lb 2 oz) potatoes, peeled
- olive oil for deep frying
- sea salt
- 175 ml (6 fl oz) tomato sauce
- 2 tbsp olive oil
- 1 clove garlic, crushed
- 1 tbsp wine vinegar
- 1 tsp paprika
- 1/4 tsp ground cumin
- 1/4 tsp chopped oregano
- cayenne or ground chili
- sea salt to taste
INSTRUCTIONS:
- Combine the tomato sauce, oil, garlic, vinegar, paprika, cumin, oregano and enough cayenne or chili to make the sauce fierce (spicy, hot). Add salt if necessary.
- Cut the potatoes into 2 cm ( 3/4 inch) cubes. Heat the olive oil in a deep-fryer over medium -high heat. (about 350˚F) Cook the potato in batches for 5 - 6 minutes, or until golden in color. Drain well on paper towel. Let the potatoes to cool slightly.
- Reheat the oil to medium- high heat. Cook the potato in batches again, for 2 minutes or until crisp. Drain on paper towel and sprinkle with salt. Serve the potatoes hot with the spicy tomato sauce.
Source: Seasaltwithfood
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