I was in The Port House on South William Street over the weekend which is one of my favourite tapas places in the city.
They do a delicious dish of Deep fried cubed potatoes served with a selection of sauces for €3.95 each.
My favourite is the Patatas Mojo which is potatoes served with a Canarian garlic, chilli and almond sauce. You can also get Patatas Alioli which is potatoes in garlic mayonnaise and the classic Patatas Bravas which is potatoes in a spicy tomato sauce. A selection of all three sauces is €4.75.
Patatas Bravas is the most popular and a really easy dish to make – cheap too. You can make them as spicy as you like and they go down well as a side. This dish serves 10 to 12 as a side.
- 3 tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 227g can chopped tomatoes
- 1 tbsp tomato purée
- 2 tsp sweet paprika
- Good pinch chilli powder
- Pinch sugar
- Chopped fresh parsley to garnish
- 900g potatoes
- 2 tbsp olive oil
- Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours.
- To serve, preheat the oven to 200C/gas 6/fan oven 180C. Cut the potatoes into small cubes and pat dry with kitchen paper. Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden.
- Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the parsley. Serve with cocktail sticks.