This classic tapas recipe comes from Dan Keane at Urban Brewing in Dublin.


  • 1 medium onion, chopped
  • 3 cloves garlic
  • 1 bay leaf
  • 10g of thyme
  • 2 red chillies
  • 1 tin chopped tomatoes
  • 20ml of red wine vinegar
  • 20g demerara sugar
  • Freshly ground salt and pepper
  • 1kg of Maris piper/Agria potatoes
  • 1 litre rapeseed oil


  1. Heat a little oil in a pan over a medium heat. Add the onion, herbs, chilli and garlic and sweat until translucent and sweet.
  2. Mix in the tomatoes, sugar and vinegar. Cook for one hour on a low heat, stirring occasionally to ensure it doesn’t stick.
  3. Remove the herbs and blend the mix with a blender until smooth. Season with freshly ground salt and pepper to taste.
  4. Cut the potatoes into a large dice, approximately 1.5cm each.
  5. In a pot of salted water, bring the potatoes to a boil for 5 minutes. Drain and let steam off for another 5 minutes.
  6. Heat the oil in a deep fat fryer to 145°C. Cook the potatoes for 4 mins, then remove them from the fryer and allow to cool.
  7. Heat the fryer to 180°C and fry the potatoes for a further 4 minutes.
  8. Heat up the sauce gently, spoon on top of the potatoes and serve.

Recipe from Dan Keane of Urban Brewing at Stack A Restaurant at Urban Brewing, Dublin.