- 600g Charlotte potatoes
- 2 tbsp sunflower oil
- 1 tbsp olive oil
- 1 small onion
- 1 clove garlic, crushed
- 1/2 level tsp crushed dried chillies
- 1 level tsp smoked paprika
- 390g carton Chosen by you Chopped Tomatoes
- 1/2 level tsp sugar
- 1 tbsp balsamic vinegar
- Fresh parsley, torn, and Chosen by you Garlic Mayonnaise to serve
Pre-heat the oven to 220C/200C Fan/Gas 7. Cut the potatoes into 2cm cubes and toss in the sunflower oil. Put in a roasting tin and cook in the oven for 40 minutes, until golden and crisp.
Meanwhile, heat the olive oil in a pan and cook the onion until soft. Add the garlic, chillies and paprika. Cook over a low heat, stirring, for 1 minute.
Add the chopped tomatoes and sugar. Simmer, uncovered, for 15-20 minutes, stirring frequently, until it forms a thick sauce. Add the vinegar then simmer for another minute.
Divide the sauce between 6 small bowls. Put the potatoes on top and garnish with the parsley. Serve with the mayonnaise, if desired.