An essential part of any tapas meal, but also lovely served as an accompaniment to fish or meat. In our house, I separate the tomato sauce once most of the ingredients have been combined and add lots of dried chilli flakes to one pot before leaving both sauces (one hot, one not) to simmer down to a lovely thick consistency. I prefer to cook the sauce in advance and gently heat through just before the potatoes are done.
Ingredients
- 500 grammes new potatoes cut into bite sized chunks
- 1 large onion chopped
- 2 cloves crushed garlic
- 2 bay leaves
- 150 ml white wine
- 1 tbsp soy sauce
- 1 tsp sugar
- 100 ml passata
- 1/2-1 tbsp dried chilli flakes to taste
- handful chopped parsley to serve
Instructions
- Par boil the potatoes in salted water for 5-10 minutes, drain then toss in fry light before tipping into a baking tray and roasting at 180 degrees for 30-40 minutes.
- While the potatoes cook, soften the onions, garlic and bay leaves in a few squirts of fry light.
- Add the wine, soy sauce, sugar and passata and bubble for a few minutes before adding the tomatoes and chilli flakes. Simmer until sauce has reduced to a thick, coating consistency.
- Tip potatoes into a serving dish, dollop sauce on top and sprinkle with chopped parsley. Add a scoop of mayo or aioli if you're feeling indulgent,
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