Serves: 6

Ingredients

  • 60ml (4 tbsps) olive oil
  • 6 cloves garlic, crushed
  • 1 can (410g) ALL GOLD diced tomatoes (mexican style)
  • 3ml (½ tsp) paprika, optional
  • 3ml (½ tsp) chilli flakes
  • 15ml (1 tbsp) chopped fresh basil
  • Salt and lemon pepper
  • 1kg new or baby potatoes, scrubbed and halved

Preparation method

Heat half the oil in a medium saucepan over medium heat. Add garlic and cook, stirring, for 1 minute. Add ALL GOLD diced tomatoes, paprika, chilli flakes, basil and salt to taste. Adjust heat so the sauce is simmering and cook, stirring occasionally, until thickened to the consistency of ketchup, 16 to 20 minutes. Heat the remaining oil in a large heavy based frying pan, season potatoes with salt and freshly lemon pepper, add to pan and toss to coat. Cook, stirring frequently, until the potatoes are dark golden brown and tender, 15 to 20 minutes. Serve the potatoes with the sauce for dipping. Garnish sauce with micro herbs.

Courtesy of ALL GOLD