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For the tomato sauce:
For the garlic sauce:
- Soak the cubed potatoes in cold water to remove the starch and drain well. Toss in the olive oil and cook in an air fryer on the highest temperature setting for 20 minutes, or until crispy, golden brown and cooked through.
- While the potatoes are cooking, make the tomato sauce. Heat the oil in a pan over a medium heat. Add the onions and a pinch of salt and cook for 5-8 minutes until softened, then add all the remaining sauce ingredients and simmer for 10 minutes.
- In a bowl, mix the garlic sauce ingredients together until combined.
- To serve, add the tomato sauce to a serving dish, top with the crispy potatoes and drizzle with the garlic sauce or serve on the side.
Per serving: 239kcals, 7.6g fat (1.7g saturated), 40.1g carbs, 5.8g sugars, 4.8g protein, 6.4g fibre, 0.479g sodium
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