Tomato and chilli potatoes

Recipe from: 5/29/2003 12:00:00 AM

Ingredients 13
Servings 6
Time

Ingredients

  • 1
    kg
    potatoes, peeled and cubed
  • 30
    ml
    olive oil
  • salt and pepper
  • SAUCE
  • 15
    ml
    olive oil
  • 1
    onion, chopped
  • 1
    clove garlic, crushed
  • 2
    ml
    chilli powder (use more if you like more of a bite)
  • 5
    ml
    dried thyme
  • 400
    g
    (1 can) chopped tomatoes
  • 5
    ml
    red wine vinegar
  • 5
    ml
    castor sugar
  • 15
    ml
    parsley, chopped
 

Method

 
Preheat oven to 200 °C.
Arrange the potatoes in a large oven pan and sprinkle with olive oil.
Season well and roast for 30 minutes, stirring occasionally to ensure they brown evenly.
Heat the oil for the sauce and stir-fry the onion.
Add the garlic, chilli powder and thyme and stir-fry for 1 minute.
Add the tomatoes, vinegar and castor sugar and season with salt and pepper.
Heat to boiling point, then reduce the heat and simmer slowly for 10 minutes until the sauce has reduced slightly and become fragrant.
Put the roast potatoes in a dish and pour the sauce over them.
Garnish with fresh parsley and serve immediately.
 

Read more on: starch  |  roast  |  stir-fry
 

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