Ingredients

The following ingredients have 4 Servings
  • 750g Maris Piper potatoes, peeled and cut into bite-sized chunks
  • 5 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, crushed
  • 400g tin finely chopped tomatoes
  • 3 vine tomatoes, chopped
  • ½ tsp dried chilli flakes
  • 1 tbsp sherry vinegar
  • 1 tsp caster sugar
  • ½ tsp sweet smoked paprika
  • finely chopped flat-leaf parsley, to serve

Instruction

  • Heat a large pan of salted water until boiling, add the potatoes and simmer for 3 minutes. Drain really well, then spread out to dry on kitchen paper
  • Heat the oven to 200C/fan 180C/gas 6. Spoon 3 tbsp olive oil on a large, non-stick baking tray. Add the potato and toss to coat. Roast for 40-50 minutes or until crisp, turning now and again so they get evenly golden
  • To make the sauce, heat 2 tbsp of oil in a pan and cook the onion and garlic gently for 15-20 minutes or until soft. Tip in the remaining ingredients and season. Simmer for 20 minutes until thickened.
  • To serve, season the potatoes with salt then spoon into a warm serving bowl (or bowls). Spoon over the sauce, sprinkle with parsley and serve.