Tomato and chilli potatoes

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Ingredients (12)

1.00 kg	potatoes — peeld and cubed
30.00 ml	fresh chillies — 573
0.00	salt and freshly ground black pepper

Sauce

15.00 ml	fresh chillies — 573
1.00	onion — chopped
1.00	garlic — cloves, crushed
2.00 ml	chilli powder
5.00 ml	dried thyme
400.00 g	tinned tomatoes — chopped
5.00 ml	vinegar — red wine
5.00 ml	castor sugar
15.00 ml	fresh parsley — chopped

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Method:

Preheat oven to 200 &degC.
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.