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Ingredients

For the sauce

For the potatoes

  • 900g potatoes, cut into small cubes
  • 2 tbsp olive oil

Method

  • STEP 1

    Heat the oil in a pan and fry the onion for about 5 mins until softened. Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 10 mins until pulpy. Can be kept chilled for up to 24 hrs.

  • STEP 2

    Heat oven to 200C/180C fan/gas 6. Pat the potatoes dry with kitchen paper, then tip into a roasting tin and toss in the olive oil and some seasoning. Roast for 40-50 mins until crisp and golden. Tip the potatoes into serving dishes and spoon over the tomato sauce. Sprinkle with some fresh parsley to serve.

RECIPE TIPS
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Recipe from Good Food magazine, January 2002

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A star rating of 4.3 out of 5.87 ratings
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