Krispy Roasties Patatas Bravas with Tomato Salsa
Love roasties? Love crispy nachos with salsa? Prefer roasties to Nachos? Yeah! Here's the ultimate snackette to go with a cold Mexican beer, a mojito or a tequila (we can't touch tequila since an interesting evening at the Texas Embassy Cantina back in the day - don't want to talk about it). It takes a bit of time like all the best things but here we go. Peel your spuds and boil them until they're still a bit hard - definitely not soft and falling apart. Drain them. Empty them into a bowl with Krispy Roasties Patatas Bravas and let then corn coating infused with smoked paprika and cayenne love them all over. With the oven turned up high pour some rapeseed oil into an oven tray with at least 3cm edge to it and warm it up. Take it out of the oven and add the spuds. Oven cook till golden and krrrrisp turning over once or twice with tongs. Meanwhile make your salsa by chopping lovely red sweet tomatoes, red onion, a clove of garlic and a small bunch of coriander leaf. Mix all together in a bowl with a squeeze of lime and a splash of white wine vinegar - and chopped red chilli too if you like! Let the salsa infuse together till the spuds are done and enjoy - love - the contrast of hot krispy spud with cooling salsa and maybe that hit of chilli. Happy tastebuds. Happy Days! PS Krispy Roasties Patatas Bravas are also brilliant with chipotle mayo's a snackette or serve them with roast pork.