This is a another classic tapa especially popular in the Andalucían province of Granada. It is easy to make and is also a good accompaniment to grilled meat or fish dishes.

Ingredients 5 large potatoes one and a half tsp paprika 4 tblsp extra virgin olive oil half tsp ground cumin 2 garlic cloves, crushed chilli pepper to taste 200g tomato frito 3 tblsp mayonnaise 1 tblsp white wine vinegar salt to taste

Method

Peel the potatoes and boil until almost cooked, drain and cut into small cubes. Then sauté the potatoes in the pre-heated olive oil until they are golden brown and crunchy.

Whilst the potatoes are cooking in a separate bowl mix the rest of the ingredients together to make a sauce. Heat the sauce up in a pan for about 3 minutes until starting to bubble.

Serve the potatoes in a dish, sprinkle with salt and put a dollop of the sauce on top. You can also serve a separate sauce bowl for dipping.

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