• 1kg sebago potatoes, peeled, cut into 3cm pieces
• 2 tblsps olive oil
SPICY TOMATO SAUCE
• 1 tblsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, crushed
• 400g can chopped tomatoes
• 1 tblsp tomato paste
• 1 tsp paprika
• Pinch chilli powder
Toss potatoes in oil in a large roasting pan. Season with salt and pepper.
Cook in a hot oven (200°C), turning halfway through, for 50 minutes, or until crisp.
Meanwhile, make spicy tomato sauce. Heat oil in a large saucepan over medium to high heat. Add onion and garlic. Cook, stirring, for about 1 minute, or until soft. Stir
in tomatoes, paste, paprika and chilli. Season with salt and pepper. Bring to boil. Simmer, stirring occasionally, for about 10 minutes, or until thickened.
Serve potatoes with sauce. Garnish with chopped parsley.