IN Spanish, this dish of roasted potatoes covered in a spicy, tomato sauce is called Patatas Bravas.

Translated, this means "fierce potatoes," the fierceness, I guess, referring to the heat of the accompanying sauce.

You can make these as spicy as you like, just adjust the amount of chilli. To cool things down, you can dollop a heap of cream fraiche or soured cream on top.

One key ingredient is the smoked paprika (not to be confused with plain old paprika). It lends a deep earthiness, almost meatiness (think chorizo), that is the making of the dish.

This recipe is an old one from the BBC Good Food mag. It suggests making the sauce a day ahead. I concur; it allows the flavour to truly develop. Serve as part of a tapas selection, or with some grilled meats, or sausages, and green beans as a meal.

Patatas Bravas

Serves 8-10 along with other dishes, or four to six as part of a main meal.

Ingredients:

For the sauce

3 tbsp olive oil

1 small onion, chopped

2 garlic cloves, chopped

227g can chopped tomatoes

1 tbsp tomato purée

2 tsp smoked paprika (pimenton)

good pinch chilli powder

pinch sugar

salt to taste

chopped fresh parsley, to garnish

For the potatoes

900g potatoes

2 tbsp olive oil

Method:

Prepare the sauce a day ahead. Heat the oil in a pan, add the onion and fry for about five minutes until softened. Add the garlic, tomatoes, tomato purée, smoked paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for ten minutes until pulpy. Set aside for up to 24 hours.

For the potatoes: preheat the oven to 200C/gas 6/fan oven 180C. Use baby potatoes or cut larger potatoes into small cubes and pat dry with kitchen paper. Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden.

Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the parsley.