Roasted potatoes and tomato salsa
These moreish potatoes topped with a rich, zesty tomato salsa are perfect for summer—refreshing enough to serve as part of a tapas spread or alongside anything coming off the BBQ. Roasted potatoes and tomato salsa make such a natural pairing: crisp, golden potatoes balanced with a bright, fresh sauce that wakes everything up.
This dish brings together the best of both worlds—warm, comforting potatoes and a vibrant salsa with a little kick—and it’s brilliant with grilled meats, fish, or easy weeknight dinners. And when tomatoes are at their sweetest, this simple combo really shines.
What this potato salsa goes really well with?
As well as being perfect for tapas or serving at a BBQ, this potato salsa is gorgeous alongside grilled fish or even a juicy pork chop. It also pairs brilliantly with grilled meats, prawns, fresh salads, charcuterie, and other tapas‑style dishes, making it a versatile addition to any summer table.
Roasted potatoes and tomato salsa
Ingredients
- 3 tbsp sunflower oil
- 750 g potatoes, peeled and cut into 2cm chunks
- ½ sweet smoked paprika
- salt and pepper
For the sauce
- 1 tbsp sunflower oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- ⅓ tsp sweet smoked paprika
- 200 g tin of chopped tomatoes
- 1 tbsp sun-dried tomato paste
- salt and pepper
Instructions
- Preheat the oven to 200ºc/Gas 6.
- In a large roasting tin, add the oil and place in the oven to heat through for 5mins.
- Add the potatoes, paprika and some salt and pepper and toss together in the hot oil. Return to the oven and roast for 30-40mins, turning halfway through until golden and crisp.
- Meanwhile, to make the sauce, heat the oil in a saucepan, add the onion and garlic and fry for about 5mins over a medium heat. Stir in the paprika, followed by the tomatoes and tomato paste. Simmer for 5 mins, stirring occasionally until the sauce is reduced and thickened. Season with salt and pepper.
- Arrange the potatoes on a plate, spoon over the sauce and serve.