Original Salt Crispy Patatas Bravas with Smoky Tomato and Garlic Aioli

Difficulty: Easy | Prep: 15 min | Cook: 50 min | Total: 65 min | Serves: 6 | Dietary: Gluten-Free, Vegetarian

Cricket's on, the arvo's warm and the mates are coming round. This is our take on the Spanish tapas classic: crunchy roast potatoes with a smoky tomato sauce and a big dollop of garlic aioli. Chooki's Original Chicken Salt goes on while they're hot, which is how you end up with a bowl that's empty before the first drinks break.

Step 1: Parboil and Rough Up

Heat the oven to 220°C (200°C fan) and line a big tray with baking paper. Put the potato chunks in a pot of cold salted water, bring it to the boil and simmer for 6 to 7 minutes, until the edges are just soft. Drain, leave them to steam dry in the colander for 5 minutes, then give the colander a good shake so the edges go fluffy and broken.

Step 2: Roast Until Crunchy

Toss the potatoes with 3 tablespoons of the oil, tip them onto the tray and spread them out so nothing's touching. Roast for 35 to 40 minutes, turning once halfway, until they're deep golden and crackly at the edges.

Step 3: Make the Sauce and Aioli

While the potatoes roast, heat the last tablespoon of oil in a small pan over medium heat. Crush 2 cloves of garlic in and cook for a minute, then add the smoked paprika for 30 seconds. Pour in the tomatoes and simmer for 12 to 15 minutes until thick and jammy. Stir through the vinegar and a pinch of Chooki's. For the aioli, finely grate the last garlic clove into the mayo and mix.

Step 4: Salt, Sauce and Serve

Tip the hot potatoes into a big bowl and toss them with the 2 teaspoons of Chooki's Original straight away. The hot oil is what makes the salt stick. Pile them onto a platter, spoon the tomato sauce over the middle, dollop on the aioli and scatter the parsley. Put a cup of toothpicks next to it and step back.

Tip: Make the tomato sauce the night before. It thickens up in the fridge and tastes better for it, so on the day you're only roasting spuds.