Updated: Aug 24, 2020
The dankest potato side dish that will ever hit your lips. Originating from spain this will be the perfect vegan addition to any tapas spread or to accompany grilled fish or meat. Smokey tomato sauce, crispy skin on rosemary spuds and a banging cheats alioli.
Prep Time:10 mins
Cook Time:45 mins
Cuisine: Spanish
Servings: 2
2-3 large potatoes skin on chopped into 1inch chunks
2 springs of rosemary
olive oil
salt and pepper
1 tbsp olive oil
1/2 onion chopped
3 cloves garlic minced
1/2 tsp chili flakes
1 1/2 tsp smoked paprika
1 can chopped tomatoes
1 tbsp tomato paste
1 tbsp red wine vinegar
1 tsp sugar
salt and pepper
2 tbsp mayo (vegan mayo works well)
1 tbsp extra virgin olive oil
1 garlic clove minced
water to loosen
Parsley garnish
Preheat the oven to 190C. Par boil the potatoes for around 5-8min, drain and allow to air dry in a siv/collider
Toss the spuds with the rosemary and good glug of olive oil; season with salt and pepper. Roast for 40 min or until golden and crispy.
For the sauce, fry the onions in a saucepan with the olive oil until golden, then add in the chili flakes, smoked paprika and garlic fry off for a few min before adding the tomato paste and red wine vinegar; cook down for a 2 min. Add the can of chopped tomatoes, sugar and salt and pepper to taste. Simmer with the lid on for 10 min, then 5 -10 min with the lid off to reduce. It should be thick and have reduced down by a 3rd.
Pop the sauce into a wizzy whilst hot and blitz until smooth. Check the seasoning, add more salt and pepper if needed.
For the alioli, mix the mayo, oil and minced garlic with around 1-2 tbsp of water to loosen.
Pour the warm sauce on a serving plate, top with the crispy spuds and rosemary, dollop on the alioli and garnish with fresh parsley.