Roasted potatoes and tomato salsa
Roasted Potatoes and Tomato Salsa combines crispy golden potatoes with a fresh, zesty tomato salsa, creating a vibrant side dish packed with flavour and texture.
Equipment
- Roasting tin
- Saucepan
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.