Serves 4 Prep time overnight Cooking time 40-50 mins 5 tbsp olive oil 1 small onion, chopped 2 garlic cloves, chopped 227g canned chopped tomatoes 1 tbsp tomato purée 2 tsp sweet paprika 1/2 tsp chilli powder Sugar, a pinch 900g potatoes, cut into bite-size chunks and patted dry Chopped fresh parsley, to garnish
1 Make the sauce the night before. Heat 3 tbsp oil in a pan, add the onion and sauté for about 5 minutes or until soft.
2 Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt. Stir and bring to the boil.
3 Simmer for 10 minutes or until the mixture is pulpy in consistency. Cover and leave overnight at room temperature.
4 To make the potatoes, preheat the oven to 180°C. Toss the potatoes in the remaining oil and spread over a baking sheet. Season. Roast for 4050 minutes, until the potatoes are crisp and golden.
5 When ready to serve, reheat the sauce and pour over the hot potatoes, toss and garnish with parsley. Serve immediately with bread and coriander dip.