Crisp potatoes with spicy tomato sauce

Crisp, golden sautéed potato cubes served warm under a rich, piquant spicy tomato sauce with thyme, garlic and chilli, finished with chopped parsley and sea salt.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

First make the sauce. Heat the 2 tablespoons oil in a saucepan over a medium-low heat. Add the onion with the thyme and sweat until softened and translucent, about 10 minutes. Add the garlic and chilli and cook, stirring, for a minute.

Step 2

Now add the tomatoes with their juice, paprika, sugar and some salt and pepper. Simmer for about 10 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon, until you have a nice, rich, piquant tomato sauce. Taste and adjust the seasoning if necessary and keep the sauce warm.

Step 3

Bring a large pan of water to the boil, salt well and add the potatoes. Bring back to the boil and cook for 5–8 minutes, until on the firm side of tender (i.e. not quite done). Drain in a colander and leave to steam for a few minutes. Gently tip on to a clean tea towel and pat dry.

Step 4

Warm the 5 tablespoons oil in a large frying pan over a medium-high heat and sauté the potatoes for 10–15 minutes, until crisp and golden. Drain on kitchen paper, tip into a warmed dish and season with a scattering of sea salt.

Step 5

Check the consistency of the tomato sauce and thin it with a splash of hot water if necessary, then pour over the potatoes. Scatter with chopped parsley and serve warm.