Prep 20 mins
Cook 40 mins
This is a spanish dish of potatoes with a spicy tomato sauce. It was always one of my favorite tapas at Spanish restaurants! You can either eat it as an appetizer and serve it with cocktail sticks to spear or as a side. Make sure to leave time to prepare the sauce ahead.
For the Sauce
- 3 tablespoons olive oil
- 1 small onion, chopped
- 3 garlic cloves, chopped
- 1 (14 1/2 ounce) canpetite diced tomatoes
- 1 tablespoon tomato sauce
- 2 teaspoons sweet paprika
- 1 teaspoon chili powder
- 1⁄2 teaspoon cayenne pepper
- 1⁄4 teaspoon crushed red pepper flakes
- 1 pinch sugar
- chopped fresh parsley, to garnish
FOR THE POTATOES
- 2 lbs potatoes
- 2 tablespoons olive oil
- For the sauce: heat the oil in a pan, add the onion and stir-fry for 5 minutes until softened. Add the garlic, tomatoes, tomato sauce, paprika, chilli powder, spices, sugar and salt (as needed) and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Let it cool for a bit and blend it to a puree. Set aside for up to 2 hours.
- For potatoes: preheat the oven to 425°F Cut the potatoes into small cubes and pat dry with kitchen paper. Spread over a roasting tin and toss in the oil and salt and pepper. Roast for 40-50 minutes, until the potatoes are crisp and golden. Shake or stir the potatoes half way through.
- Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the parsley.