500g Désirée potatoes, cut onto 3cm pieces
¼ cup extra virgin olive oil
2 cloves garlic, crushed
2 cups passata
2 tsp smoked paprika
¼ cup sherry vinegar
1 tbsp brown sugar
½ cup gluten-free aioli, to serve
Lemon wedges, to serve
Chopped dried chilli, to serve
- Preheat the oven to 220°C (200°C fan forced). Place the potatoes on a large baking tray, toss with 2 tablespoons oil and season with salt and pepper. Roast for 20 minutes, turning occasionally or until golden.
- Meanwhile, heat remaining oil in a small saucepan over medium heat. Add garlic and cook, stirring occasionally for 2 minutes or until softened. Add passata, paprika, vinegar, sugar and bring to a simmer. Serve the potatoes drizzled with tomato sauce, served with aioli, lemon wedges and chilli.
For patatas bravas baked eggs, place tomatoes and half the potatoes in a large, deep-sided frying pan. Crack eggs into the pan, sprinkle with grated manchego and dollop with aioli. Place under hot grill for 2-3 minutes. Then serve with lemon and herbs.