No tags available

Watch on YouTube

• 3 tablespoons Olive Oil
• 1 small finely diced Onion
• 2 cloves chopped Garlic
• 225g Tinned Tomatos
• 1 tablespoon Tomato Puree
• 2 teaspoon Paprika
• Pinch Chilli Powder
• Pinch Sugar
• Chopped Parsley
• 900g Potatoes
• 2 tbsp Olive Oil

step 1

Heat the oil in a pan and fry the onion for about 5 mins until softened. Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 10 mins until pulpy. Can be kept chilled for up to 24 hrs.

step 2

Heat oven to 200C/180C fan/gas 6. Pat the potatoes dry with kitchen paper, then tip into a roasting tin and toss in the olive oil and some seasoning. Roast for 40-50 mins until crisp and golden. Tip the potatoes into serving dishes and spoon over the tomato sauce. Sprinkle with some fresh parsley to serve.