Ingredients: 2 lb potatoes, cut into even-size large chunks olive oil, for deep-frying 2 tablespoons all-purpose flour 1/2 teaspoon paprika 1 cup beef broth (stock) 2 tablespoons white wine vinegar 1 small piece chili pepper salt 2 or 3 tablespoons tomato sauce (puree)
Directions:1. Fry the potato chunks in plenty of oil on low heat for 20-30 minutes. Just before the end of cooking time, turn up the heat to brown the pieces. Transfer to a casserole. 2. Prepare the spicy sauce by heating 1 tablespoon of the oil in a pan. Add the flour and paprika, then gradually add the broth, stirring constantly. Add the vinegar and chili pepper, then cook for 8 minutes, stirring constantly. 3. Check the seasoning. Remove from the heat, add the tomato sauce and mix well. 4. Serve the potatoes lightly coated with the hot sauce. |