Preparation
- Preheat the oven to 200 °C (conventional; 180 °C fan). Pat the potato cubes dry with kitchen paper, toss them in a roasting tin with the olive oil, salt and pepper and roast for 40 to 50 minutes until crisp and golden brown.
- For the tomato sauce, heat the oil and soften the onion for about 5 minutes. Add the garlic, chopped tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil.
- Simmer the sauce over low heat for about 10 minutes until it has thickened to a pulpy consistency.
- For the cream, briefly sweat the onion and garlic in the oil, take off the heat and leave to cool. Then stir with the yoghurt and mayonnaise until smooth and season with salt and pepper.
- Put the hot potatoes into bowls, pour the tomato sauce over, add a dollop of cream and sprinkle with parsley.
Drink with it
Pale lager · excellent match
Spanish lager (caña), ice cold
Carbonation and a slim body wash the oil and garlic cream from the palate without drowning out the sauce; in Spain, the obvious drink with bravas.
Pils or Helles: What's the Difference?Rosé · excellent match
Spanish rosado from Garnacha, well chilled
Fresh acidity and red fruit catch the roasting fat of the potatoes and are close to the paprika and tomato sauce; the mild heat stays within bounds.
Which wine pairs with food? A simple approach to choosingFortified wine · good match
Fino or Manzanilla, well chilled
Salty dryness and nuttiness suit roast potatoes and garlic; next to the sweetish tomato sauce, the sherry seems a little slim.
Port wine: understanding Ruby, Tawny, and VintageIPA · good match
Session IPA
The hop bitterness counters the roasting fat of the oven potatoes and the mayonnaise in the cream; with only mild heat, the bitterness stays within bounds.
What Is an IPA? Hop Aroma with Many FacesWhite wine · good match
Albariño or Verdejo
Salty freshness and acidity keep the potatoes light and suit the garlic.