ingredients
serves 4
2 1/4 Pound new or salad potatoes
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tbsp tomato puree
8 ounce can chopped tomatoes
1 tbsp red wine vinegar
2 - 3 small dried red chillies, seeded and finely chopped, or 1 - 2 tsp hot chilli powder
1 tsp paprika
salt and black pepper
flat leaf parsley sprig, to garnish
method
1. Halve the potatoes if large, then place in a large saucepan and cover with water. Bring to the boil, then simmer for about 10-12 minutes or until just tender. Drain well and leave to cool, then cut in half and reserve.
2. Heat the oil in a large pan and add the onions and garlic. Fry gently for about 5-6 minutes, until just softened. Stir in the next five ingredients, and simmer for about 5 minutes.
3. Add the potatoes and mix into the sauce mixture until well coated. Cover and simmer gently for about 8-10 minutes, or until the potatoes are tender. Season well and transfer to a warmed serving dish. Serve garnished I with a sprig of flat leaf parsley.
