World Cuisine

Spanish Potatoes with Spicy Tomatoes

cook 30 mins
Tags: Spicey
  • 800 g (1 3/4 lb) potatoes, peeled and cut into small cubes
  • 2 tablespoons olive oil
  • 400 g (13 oz) can chopped tomatoes
  • 1 small red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon dried red chilli flakes
  • 1 teaspoon cayenne pepper
  • 3 teaspoons sweet smoked paprika
  • 1 bay leaf
  • 1 teaspoon golden caster sugar
  • salt and pepper
  • finely chopped flat leaf parsley, to garnish
  • crusty bread, to serve
  • Cook the potatoes in a large saucepan of salted boiling water for 10–12 minutes or until tender, then drain well.
  • Line a baking sheet with nonstick baking paper. Place the potatoes in a single layer on the sheet, drizzle over the oil and season. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 10–12 minutes or until lightly browned.
  • Meanwhile, put the tomatoes, red onion, garlic, chilli flakes and cayenne pepper in a saucepan and cook over a medium heat for 10 minutes, stirring occasionally then stir in the paprika, bay leaf and sugar and cook for a further 4–5 minutes until thickened.
  • Transfer the potatoes to a warm serving dish, then pour over the spicy tomato sauce and toss to mix well. Scatter with chopped parsley and serve with crusty bread.
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