Directions
- 1Heat the oil in a pan and fry the onion for about 5 mins until softened.
- 2Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt.
- 3Bring to the boil, stirring occasionally.
- 4Lower to a simmer and cook for 10 mins until pulpy.
- 5Can be kept chilled for up to 24 hrs.
- 6Heat oven to 200C/180C fan/gas 6.
- 7Pat the potatoes dry with kitchen paper.
- 8Tip into a roasting tin and toss in the olive oil and some seasoning.
- 9Roast for 40-50 mins until crisp and golden.
- 10Tip the potatoes into serving dishes and spoon over the tomato sauce.
- 11Sprinkle with some fresh parsley to serve.
Ingredients
- 3 tbsp olive oil
- 1 small onion chopped
- 2 garlic cloves chopped
- 227 g can chopped tomatoes
- 1 tbsp tomato purée
- 2 tsp sweet paprika (pimenton)
- pinch chilli powder
- pinch sugar
- chopped fresh parsley to garnish
- 900 g potatoes cut into small cubes
- 2 tbsp olive oil
Equipment
panovenkitchen paperroasting tinserving dishes
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