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Ingredients
- 800 g potatoes
- 5 tbs olive oil
- Sea salt
- Cracked black pepper
- 1 onion diced
- 2 garlic cloves minced
- 2 tsp paprika
- 400 g can chopped tomatoes
- Aioli to serve
- Parsley leaves to serve
Instructions
- Preheat oven on convection to 180C.
- Cut the potatoes into 5cm pieces, place in a large bowl. Add 2 tablespoons of olive oil, and season with salt and pepper. Toss well to combine. Spread potatoes onto the enamel tray in an even layer. Place onto glass dish in preheated oven and dial in 40 minutes.
- 10 minutes before the potatoes are ready, heat remaining 3 tablespoons of olive oil in a frying pan over medium heat. Cook onion and garlic with a pinch of salt, stirring for 5 minutes or until softened. Add paprika and cook, stirring for another minute. Add tomato, and a little water from rinsing out the can to the pan. Reduce heat to low and simmer until potatoes are ready.
- Remove potatoes from the oven and add to the tomato sauce mixture. Garnish with parsley leaves and serve with aioli.
