Ease of preparation rating: Easy.
Yield: 8 servings.
1.5 kg (3.3 pounds) Yukon gold potatoes, cut into 1 inch cubes
1/4 cup (60ml) olive oil
1 large white onion, finely chopped
4 cloves garlic, minced
1 cup (240ml) chicken stock
2 bay leaves
2 small dried red chilies, chopped
1 cup (240ml) tomato sauce
1 teaspoon (5ml) sugar
1 teaspoon (5ml) smoked paprika
1 teaspoon (5ml) sweet paprika
1 teaspoon (5ml) coarse salt
2 tablespoons (30ml) fresh parsley, roughly chopped
Pinch of dried oregano
Pinch of dried thyme
Salt and pepper
To remove some of the starch from the potatoes, soak potatoes in cold water for 15 minutes. While the potatoes soak, heat olive oil in a frying pan over medium-high heat.
Add onions and garlic, cook for 2-3 minutes, stirring often, until onions start to soften.
Stir in chicken stock, bay leaves and dried chilies.
Bring to a boil and cook for 5 minutes.
Add tomato sauce, oregano, thyme, sugar, smoked paprika, sweet paprika, and a pinch each of salt and pepper.
Bring sauce to a simmer and cook for 8-10 minutes.
To cook the potatoes, bring frying oil to 375oF (190oC) degrees in a deep pot.
Drain potatoes and pat dry.
Transfer potatoes to the hot oil and fry for 8-10 minutes, or until crispy and golden on the outside, but still tender on the inside.
Remove potatoes from oil and place on a paper towel to drain.
Season potatoes with coarse salt and top with warm sauce and chopped parsley.