Patatas Bravas

Ingredients

• 1 jar Ballymaloe 100 Recipe Sauce
• 1 kg baby potatoes
• 100 g mayonnaise
• 1 tbsp smoked paprika
• 1-2 garlic cloves (grated)
• oil (for frying)

Method

1. Cut the baby potatoes in half lengthways, then cut across into quarters (or bite-sized pieces for larger baby potatoes).
2. Put the potatoes in a large saucepan, add a good pinch of salt and bring to a boil. Simmer for 5 minutes just to par-boil them, then drain. Put the potatoes back into the still-hot saucepan and let them dry out for a few minutes.
3. Pour enough olive oil into a large non-stick frying pan to cover the base of the pan, then warm it up on a medium heat.
4. Add the par-boiled potatoes in a single layer (you might need to use two pans or cook the potatoes in batches, so you don’t overcrowd the pan), making sure the cut sides are in contact with the pan. Cook without moving them for 5 minutes, until they’re turning golden brown. Give them a stir so different sides come into contact with the pan, then cook, stirring every few minutes, for 10 minutes more, until the potatoes are golden-brown all over and cooked through. Season to taste with salt and pepper. Once crips and golden brown, remove the potatoes from the pan using a slotted spoon.
5. Meanwhile, pour the Ballymaloe 100 Recipe Sauce into a separate saucepan on a low heat. Add a splash of water to the empty jar and swish it around to catch all the sauce still clinging to the sides, then add that to the pan too along with the smoked paprika. Simmer just to warm up the sauce.
6. In a separate bowl, combine the mayonnaise and grated garlic.

Place the potatoes on a large serving platter. Spoon the Ballymaloe 100 Recipe Sauce all over the top, the dollop over the garlic mayo.