Try our version of the classic Spanish tapas dish. Ideal for sharing!
Peel and chop the potatoes into 1cm cubes. Add to a pot of slightly salted boiling water for 5mins. Drain and transfer to an ovenproof dish, drizzle with olive oil and season well with sea salt and black pepper. Roast in the oven for 40mins at 200C.
Meanwhile, roughly chop the tomatoes, garlic and shallot. Heat 1 tbsp of olive oil and add the chopped garlic and shallot. Once softened, add the tomatoes and herbs. Allow to cook for another 15mins at a medium heat. Transfer to a blender and mix until smooth.
Spoon the tomato sauce over the roast potatoes and finish with a sprinkle of fresh parsley. Serve hot.
Serves 6 as a side
Vegetarian, gluten-free, dairy-free
6 San Marzano tomatoes
2 cloves garlic
1 tsp smoked red paprika
¼ tsp cayenne pepper
sea salt & black pepper
Extra virgin olive oil