Patatas bravas (Spanish Vegetarian)

step 1
Heat the oil in a frying pan and fry the onion for about 5 minutes until it softens. Add the garlic, chopped tomatoes, tomato puree, paprika, chilli powder, sugar and a pinch of salt and bring to the boil, stirring occasionally. Reduce heat to low and cook for 10 minutes until pulpy. It can be kept refrigerated for up to 24 hours.

step 2
Heat the oven to 200C/180C fan/gas 6. Pat the potatoes dry with kitchen paper, then pour them into a roasting tin and add the olive oil and a little seasoning. Roast for 40-50 minutes until crispy and golden. Place the potatoes on serving plates and pour over the tomato sauce. Sprinkle with a little fresh parsley to serve.

foods：
3 tablespoons olive oil
1 small onion finely chopped
2 cloves of garlic, minced
225 g canned tomatoes
1 tablespoon tomato puree
2 teaspoons of paprika
A pinch of chili powder
a pinch of sugar
chopped parsley
900 g potatoes
2 tablespoons olive oil