Make sauce whilst potatoes are cooking and then reheat when potatoes are finished.
Preheat over to 200 degrees
3 tbsp olive oil 1 small white onion chopped 2 garlic cloves chopped finely 227 can chopped tomatoes 1 tbsp tomato paste
2 tsp sweet paprika pinch of chilli powder pinch sugar
1) Fry onion in olive oil.
2) Add in garlic, tomatoes, tomato puree, paprika, chilli powder, sugar and salt.
3) Bring to the boil then simmer for 10 minutes
900g potatoes (I used nadine potatoes) - cut into small cubes
2-3 tbsp olive oil
1) Toss potatoes in olive oil
2) Roast potatoes in the oven until crisp and golden. Approximately an 70 minutes. I used a 'chip tray' which is a tray with lots of holes in, and this spend the 'crisping' process up.
When the potatoes are lovely and golden, reheat up the spicy sauce and place on top of the potatoes. Garnish with chopped parsley if you like this taste.
This dish looks best served in some traditional looking earthenware.
You can make it spicier if you prefer, by adding in more chilli powder and paprika. I have also made it by adding in some finely chopped chilli if you like the heat.