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450g white potato
1 white onion (diced)
2 garlic cloves (crushed)
1/2 can of chopped tomatoes
1 tbsp tomato purée
1 tsp hot sauce
1 tsp sugar
60ml vegetable stock
1 tsp paprika
1 tsp thyme
Chop your potato into small chunks, place into a roasting tray and drizzle with a generous bit of olive oil. Season with salt and pepper and mix it all together. Make sure each bit of potato is coated in oil. Place your potatoes in the oven at 200 degrees for 35-40 minutes.
In the meantime, you can start making your sauce by adding diced white onion into a pan, on a medium heat, along with crushed garlic.
When browned, add in chopped tomatoes and vegetable stock. You can then go ahead and add your hot sauce, tomato purée, sugar, paprika and thyme. Season this well with salt and pepper and stir on a low-medium heat.
Once the sauce has thickened and the potatoes are ready, add them into your pan and combine with the sauce, make sure they are all well coated.
Serve up and add a pinch of chopped, fresh coriander or enjoy without.