World Cuisine

  • 6 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • pinch of dried chilli flakes
  • 1 teaspoon hot smoked paprika
  • 125 ml (4 fl oz) dry white wine
  • 400 g (13 oz) can chopped tomatoes
  • pinch of caster sugar
  • 1 kg (2 lb) waxy potatoes, peeled and quartered
  • salt and pepper

Heat 1 tablespoon of the oil in a heavy-based saucepan, add the onion and cook for 5 minutes until softened. Add the garlic, chilli flakes and paprika and cook for a further 30 seconds.

Pour in the wine and bubble for a couple of minutes until reduced by half. Add the tomatoes and sugar and season with salt and pepper, then cook for 20 minutes, adding a little water if necessary.

Meanwhile, cook the potatoes in a saucepan of boiling water for 5 minutes, then drain well. Heat the remaining oil in a large frying pan, add the potatoes in a single layer (you may have to do this in 2 batches) and cook for 10–15 minutes, turning frequently, until golden and crispy all over.

Transfer the potatoes to a serving bowl and serve with the tomato sauce spooned over.

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