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Serves 4 as a side-dish or 2 as a main.
Course Side Dish
Servings 0

Ingredients

  • 1 kg waxy potatoes chopped into 2.5cm cubes
  • 5 tbsp olive oil

For the Spicy tomato sauce:

  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 3 garlic cloves finely chopped
  • 1 red chilli seeded & minced
  • Handful of thyme leaves chopped (or use 1-2 tsp dried)
  • 1 tin of tomatoes
  • 2 tsp smoked paprika
  • ½ tsp syrup optional
  • A handful of parsley chopped

Instructions

  • Heat oil over a medium-low heat. Add onion with the thyme and sweat until soft and translucent (approx. 10 minutes).
  • While onions cook, add the potatoes to a large pan of boiling, salted water. Bring back to boil and cook 5-8 minutes until tender but firm (not quite done). Drain and leave to steam dry for a few minutes.
  • Add the garlic and chilli to the onions and cook for a further minute. Add tomatoes and juice, paprika, syrup and salt and pepper. Simmer 10 mins, breaking up tomatoes with spoon. Adjust seasoning.
  • Meanwhile, warm 5 tbsp olive oil in a large frying pan or skillet over a medium-high heat. Sauté potatoes 10-15 minutes until crisp and golden. Add salt to taste.
  • Add a splash of hot water to sauce if needed, then pour over the potatoes. Serve warm with chopped parsley on top.

Notes

Adapted from River Cottage.