NUMBER OF SERVINGS

• Number of servings: 4 to 6

COOKING ACCESSORIES

• Roasting tray for in the oven
• Baking paper

INGREDIENTS

• olive oil
• 1 small onion
• 2 cloves of garlic
• 2 tomatoes
• 1 tablespoon tomato purée
• 2 tablespoons paprika powder
• 1 pinch of chili powder
• 1 pinch of sugar
• 1 handful of parsley, finely chopped
• 900 grams firm texture potatoes

METHOD OF PREPARATION

• Finely chop and set aside: the onion, cloves of garlic and the tomato.
• Heat 3 tablespoons of oil in a pan.
• Add the onion and sauté for about 5 minutes until the onion is nice and soft.
• Add the garlic, the tomato, tomato purée, chili powder, sugar and the salt and bring to a boil over low heat.
• Allow to simmer for about 10 minutes, so that the liquid can reduce somewhat.
• Set the sauce aside *
• Preheat the oven to 200°C.
• Cut the potatoes into cubes and pat dry with paper towels.
• Line the oven tray with baking paper.
• Divide the potato cubes on the baking paper.
• Sprinkle olive oil and the paprika powder over the potatoes.
• Shake the potatoes, so that they are all coated with the oil and herbs.
• Roast the potatoes in the oven for 40-50 minutes until crispy and golden brown.
• Serve on a plate with cocktail sticks. Spoon on the warm sauce and garnish with the parsley.

* The flavour of the sauce will improve if it is allowed to rest for 24 hours. But you don’t have to do so! The sauce can be used straight away. Has the sauce cooled down? Then warm it up again over low heat or in the microwave.