What you’ll need:

Patatas:

5 large potatoes, washed and cleaned with the skin on.

Spiced Tomato Sauce:

50ml Extra virgin oil

1 Brown onion – roughly chopped

a few Garlic cloves – roughly chopped

1 420gm tin whole peeled tomatoes

a squeeze of lime juice

1 tsp to 1 tbsp of Chipotle puree (add more for extra heat!)

Small bunch of fresh thyme

To serve:

Chipotle mayonnaise

Fresh Coriander (we’ve used micro coriander)

Lets get cooking:

Bring a pot of water to boil and cut the potatoes into 2cm cubes, leaving skin on, the skin is good and comes up with crunchy bits through your Patatas Bravas!

Cook in heavily salted water until just cooked.

Strain water and place potatoes on a resting tray to remove some of that excess water.

Toss your potatoes in some extra virgin olive oil and lightly season onto an oven tray lined with baking paper – bake in the oven until golden brown. 

Toss potatoes in generous amount of sea salt.

Sauce time!

Combine olive oil, onion and garlic in a pot. Cook on a medium to low heat until onion is translucent and soft.

Now add the chipotle puree and cook for 2 minutes.

Add the tin of tomatoes, salt and bring to the boil, then simmer until reduced by ¼, add fresh thyme, cook for a further 5 minutes. 

Puree the tomato sauce with a stick blender while still in the pot, add the lime juice and check seasoning.

To serve:

Serve your crispy potatoes with your spiced tomato sauce and some chipotle mayonnaise, add some fresh coriander for an extra Mexico touch!