Serves 4
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To serve:

  1. Bring a large pan of salted water to a boil and cook the potatoes for 6-8 minutes.
  2. Preheat the oven to 230˚C/210˚C fan/gas mark 8.
  3. Drain the potatoes thoroughly and return the pan to the heat to allow them to steam dry for 1-2 minutes, shaking the pan often. Place the potatoes on a baking tray. Drizzle with the olive oil and add a generous sprinkling of sea salt and garlic powder. Toss to coat.
  4. Bake for 25-30 minutes or until golden brown and cooked through, tossing once halfway through.
  5. While the potatoes are baking, heat one tablespoon of olive oil in a large pan over a medium-low heat. Add the onion and garlic with a good pinch of salt and cook, stirring, for 7-8 minutes until translucent and fragrant. If the mixture begins to brown, reduce the heat to low and stir frequently.
  6. Add the paprika, cayenne pepper and one teaspoon of garlic powder and stir to combine. Add the tinned tomatoes, tomato purée and hot sauce and stir. Simmer gently for 10-12 minutes, reducing the heat if it begins to bubble too vigorously. Taste and add more salt, pepper, hot sauce or garlic powder as preferred.
  7. Use a stick blender to whizz the sauce until smooth.
  8. Remove the potatoes from the oven and season to taste. Transfer to serving dishes and drizzle with the tomato sauce, topping with fresh parsley if desired.

Nutrition Facts

Per serving: 267kcals, 11g fat (1.6g saturated), 40.1g carbs, 6.9g sugars, 5.2g protein, 6.9g fibre, 0.16g sodium

TOP TIP:
Make this a simple supper by adding one or two fried eggs per person! Or, try it with this spicy halloumi and cauliflower frittata

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