Serves 4 as a side-dish or 2 as a main. Adapted from River Cottage.
1kg waxy potatoes, in 1” 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 1-2tsp dried)
Tin of tomatoes
2 tsp smoked paprika
˝ tsp syrup (optional)
A handful of parsley, chopped
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 5tbsp 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.