For the sauce
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 small onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, chopped
- 227g can chopped tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 tbsp tomato purée
- 2 tsp sweet paprika (pimenton)
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- good pinch chilli powder
- pinch sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- chopped fresh parsley, to garnish
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
For the potatoes
Prepare ahead by heating 3 tbsp olive oil in a pan, add 1 chopped small onion and fry for about 5 minutes until softened.
Add 2 chopped garlic cloves, 227g can chopped tomatoes, 1 tbsp tomato purée, 2 tsp sweet paprika, a good pinch of chilli powder, a pinch of sugar and a pinch of salt and bring to the boil, stirring.
Simmer for 10 minutes until pulpy. Set aside for up to 24 hours.
To serve, heat the oven to 200C/ 180C fan/ gas 6.
Cut 900g potatoes into small cubes and pat dry with kitchen paper. Spread over a roasting tin and toss in 2 tbsp olive oil, then season.
Roast for 40-50 minutes, until the potatoes are crisp and golden.
Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the chopped fresh parsley. Serve with cocktail sticks.