Ingredients
• 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
Method
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Toss potatoes in oil in a large roasting pan. Season with salt and pepper.
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Cook in a hot oven (200°C), turning halfway through, for 50 minutes, or until crisp.
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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.