Roast Potatoes in Sweet Hot Sauce ( Patatas Bravas)

A fantastic Spanish tapa (by the way, the literal translation of patatas bravas is brave potatoes) that can be served as side dish or as part of a array of Spanish tapas. These have always been an item that goes first at my "Wine and Tapas" get togethers. This recipe has been adapted from "the tapas cookbook".

• Ready In: 45 mins
• Yields: 8 as a tapa

Ingredients

• 1  large onion, chopped
• 3  tablespoons olive oil
• 1  bay leaf
• 2  red chili peppers or 2  jalapeno peppers, chopped
• 3  teaspoons garlic, crushed
• 2  tablespoons tomato puree
• 3⁄4 tablespoon sugar
• 1  tablespoon soy sauce
• 1 (15 ounce) can plum tomatoes, chopped
• 6  ounces white wine
• 8  medium potatoes or 2  lbs  frozen potatoes, wedged
• 2  tablespoons butter, melted
•  salt and pepper

Directions

1. For the Sauce:
2. Heat the oil in a pan and then add the onions and bay leaf, cooking over medium heat.
3. When the onions are translucent, add the chillies, garlic, tomato puree, sugar and soy sauce.
4. Lower heat to low and cook for about 5 minutes.
5. Add the chopped plum tomatos and wine.
6. Stir while bringing to a boil and then simmer for 12 minutes.
7. Season to taste with the salt and pepper.
8. The sauce should be slightly sweet but not overpowering.
9. For the Potatoes:
10. Cut the potatoes into small wedges.
11. Place on greased baking sheet and brush with melted butter.
12. Season to taste.
13. Roast in a hot oven (450 degrees F) until golden brown.
14. Place the potatoes in a serving dish and pour the tomato sauce over them.
15. Serve.