500g or about 1 lb of white button mushrooms500g or about 1 lb of potatoesOlive oil for fryingFine sea saltHandful of fresh parsley, choppedSauce:340g or 3/4 lb of Italian crushed tomatoes1 teaspoon of sherry vinegar3 cloves of garlic, grated1 teaspoon of paprika1 or 2 teaspoons of SrirachaSalt (to taste)
Preparation
Sauce:
Place all the sauce ingredients in a small saucepan and bring to a boil.
Allow to simmer for 15 to 20 minutes until the sauce thickens.
Remove from the heat and set aside for serving.
Mushrooms & Potatoes:
Peel and dice the potatoes into 2 cm cubes.
Pre-cook the potatoes in a pot of boiling water until just tender then drain.
Heat the olive oil over medium-high heat until a thermometer reads 200°C.
Transfer potatoes to the oil in batches and fry until golden brown.
Using a slotted spoon, transfer the potatoes onto a paper towel and sprinkle with fine sea salt.
Cut the mushrooms into quarters and repeat the frying process until they are golden brown.
Drain on a paper towel and sprinkle with salt while still hot.
Toss the mushrooms and potatoes together with the chopped parsley.
Pile onto plates and serve with plenty of spicy sauce.