Ease of preparation rating: Easy.
Yield: 8 servings.
Ingredients:
3.3 pounds (1.5 kg) Yukon gold potatoes, cut into 1-inch (2.5 cm) cubes
1/4 cup (60 ml) olive oil
1 large white onion, finely chopped
4 cloves garlic, minced
1 cup (240 ml) chicken stock
2 bay leaves
2 small dried red chilies, chopped
1 cup (240 ml) tomato sauce
1 teaspoon (5 ml) sugar
1 teaspoon (5 ml) smoked paprika
1 teaspoon (5 ml) sweet paprika
1 teaspoon (5 ml) coarse salt
2 tablespoons (30 ml) fresh parsley, roughly chopped
1/8 teaspoon (0.75 ml) dried oregano
1/8 teaspoon (0.75 ml) dried thyme
2 quarts (2 L) vegetable oil
Salt and pepper
Method:
Soak potatoes in cold water for 15 minutes. While the potatoes soak, heat olive oil in a frying pan over medium-high heat.
Add onions and garlic, cook for 2-3 minutes, stirring often, until onions start to soften.
Stir in chicken stock, bay leaves and dried chilies.
Bring to a boil and cook for 5 minutes.
Add tomato sauce, oregano, thyme, sugar, smoked paprika, sweet paprika, and a pinch each of salt and pepper.
Bring sauce to a simmer and cook for 8-10 minutes.
To cook the potatoes, bring vegetable oil to 375 F (190 C) degrees in a deep pot.
Drain potatoes and pat dry.
Transfer potatoes to the hot oil and fry for 8-10 minutes, or until crispy and golden on the outside, but still tender on the inside.
Remove potatoes from oil and transfer to a paper towel-lined plate to drain.
Season potatoes with coarse salt and top with warm sauce and chopped parsley.
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