Pre-heat the oven to 190˚c and scrub the Potatoes
Dice the Potatoes into 2cm chunks and lightly brush with Olive Oil on a tray lined with greaseproof paper
Cook for 25 – 25 minutes or until golden and cooked through – give them a shake half way through so they cook evenly
Meanwhile (or beforehand – sometimes the sauce can take half an hour), prepare the Bravas Sauce… Chop an Onion and gently fry in a little Olive Oil with a Bay Leaf and a little Salt
Finely chop and add a couple of Cloves Garlic to the Onions and keep frying gently. When they are starting to soften and smell delicious, add the tin of Tomatoes, a squeeze of Tomato Puree, a pinch of Chilli Powder and the Rosemary and Thyme; and cook for 10 – 15 minutes or so, stirring occasionally and adding a good crunch of Black Pepper
When the Sauce has gone all thick and sweet (reduced by a half or two thirds…) – turn off the heat and let it stand for a little bit. If you like your Sauce a little more tangy, you could add a teaspoon or so of Red Wine or Balsamic Vinegar (don’t go crazy)… Remove the Bay Leaf (and any herby twigs) and whizz up in a food processor until smooth ish
Return the Sauce to the pan and re-heat just before you serve the Roasted Potatoes (which are great with a small sprinkle of Maldon Salt). You can serve the Sauce warm or cold, is delicious either way…