1kg white potatoes, peeled and chopped into bite-sized pieces
3 tablespoons olive oil, divided
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 (400g) tin chopped tomatoes
1 tablespoon tomato puree
1 teaspoon smoked paprika
1 teaspoon chilli flakes (optional)
salt and pepper, to taste
Method Prep:15min › Cook:45min › Ready in:1hr
Pre-heat the oven to 200 C / gas 6. Put the chopped potatoes into a baking dish and cover with 2 tablespoons olive oil; stir well. Cook for 30 to 40 minutes, stirring occasionally, until cooked through, golden and crispy.
To make the sauce: Heat the remaining 1 tablespoon olive oil in a medium saucepan; add onion, cover and cook on a low heat until soft. Add the garlic and cook for a few minutes then add all the other ingredients, stir well and bring to the boil. Reduce the heat and simmer gently for up to 45 minutes until the sauce has thickened.
Once the potatoes are cooked add them to the sauce, stir well and serve.