For the Spicy Tomato Sauce:
1 tbsp olive oil
1/2 onion, finely diced
1 clove garlic, crushed and minced
1/2 fresh red chillI, finely chopped
1 tin chopped tomatoes
1/2 tsp sugar
1/2 tsp fine sea salt
1.5 tsp smoked paprika
2 tbsp white or red wine vinegar
For the Potatoes:
500g waxy potatoes
2 tsp baking soda
1/2 tsp flaky sea salt
100 ml vegetable oil
4 tbsp Bonsan Organic Garlic Aioli, plus extra on the side
Small bunch chives, finely chopped
2 tsp dried chilli flakes
2 lime wedges
1 tbsp fresh coriander, finely chopped
1. To make the tomato sauce, place a medium saucepan over a medium/low heat. Add the oil and heat up a little. Add the onion and fry for a few minutes until soft before adding the garlic and the chilli. Fry for another few minutes until the onions begin to brown.
2. Add the tomatoes, sugar, salt and paprika. Bring to the boil and then reduce the heat to a simmer. Allow to simmer uncovered for around 10-15 minutes, stirring regularly to ensure it isn’t sticking to the bottom of the pan and burning. It should be thick and chunky when ready.
3. If you’d like a less chunky texture, use a potato masher to reduce the size of the tomato chunks before adding the vinegar and stirring. Remove from the heat and set aside.
4. To make the potatoes, peel and cut the potatoes into irregular cubes, around 1-2 cm on the longest side. Bring a medium pot of water to a boil. Once boiling, add the baking soda.
5. Add the potatoes and wait for the water to come back up to boil before setting a timer for 5 minutes. Once boiled, drain the potatoes and spread them out on a baking sheet. Sprinkle with the salt and, using a spatula, flip the potatoes around to slightly roughen up the outside.
6. Heat a large frying pan over a medium/high heat and add the oil. Once hot, add the potatoes and fry, turning regularly, until they’re gently browned all over (7-10 minutes). Once cooked and browned, remove the potatoes and lay them on a few layers of kitchen towel to absorb the excess oil.
7. Season with a sprinkle of flaky sea salt before plating up. Top with a few big spoons of the tomato sauce followed by the aioli and a sprinkle of chives and chilli flakes. Serve with a ramekin of aioli and a sprinkle of coriander, as well as the lime wedges. Enjoy!