Preparation time 15 minutes
Cooking time 20 minutes
Tick off the ingredients as you buy them
Bring potatoes to the boil in a large pot of salted water and boil for 10 minutes until tender. Drain. Heat Moro Tradicional Olive Oil in a saucepan and sauté onion and garlic until softened. Add Moro White Wine Vinegar and Val Verde Tomato Passata and simmer until reduced by half. Season with salt and Tabasco to taste. Just before serving, deep fry potatoes in Moro Delicado Light Taste Olive Oil until golden brown and drain on absorbent paper. Drizzle with tomato sauce and aioli, and sprinkle with parsley. Serve with wooden skewers as a pass around or bar snack.