cut into bite sized chunks
dried chilli flakes
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,