Cooking: Patatas Bravas

In the Special Tapas section of the Jamie Oliver cookbook I found this scrumptious dish. Parboil and then fry potatoes, adding garlic and rosemary for the last minute of frying. Once drained, sprinkle paprika, fennel seeds and salt over the potatoes and toss until coated. The potatoes are served with a sauce, either on the side or covering the potatoes. The bravas sauce has onion and garlic (softened), chilli, finely chopped carrot, thyme, tinned tomatoes and red wine vinegar. Once that's all in the pot you simmer for 15 minutes until the carrots are soft and the sauce is thick. Brilliant!