Pre-heat your oven to 220ºC/200ºC fan.
Chop the potatoes (1kg) into bite-sized pieces. Place them into a large baking tray and drizzle them with half the olive oil (1 tbsp). Bash the garlic cloves either in a pestle and mortar or with a rolling pin and add them to the tray. Roast the potatoes for 30 minutes, turning them halfway though their cooking time.
While the potatoes are roasting, prepare the smokey tomato sauce. Finely chop the red onion. Heat the remaining oil (1 tbsp) in a medium-sized saucepan, turn the heat to low and and add the chopped onion. Fry for 4-5 minutes until it has softened.
Add the chopped tomatoes (2x 400g cans), tomato pureé (1 heaped tbsp), smoked paprika (1 tbsp) & red wine vinegar (1 tsp). Bring to the boil and then reduce the heat to a simmer. Simmer for about 15 minutes until the sauce has thickened and then remove from the heat. Season the sauce with salt and pepper.
Once the potatoes have cooked for 30 minutes remove them from the oven and add them to the pan with the potatoes (don't add the garlic cloves). Mix well so the potatoes are coated in the sauce then serve.
1½ portions of fruit and vegetables.
This is the estimated nutritional information per serving (assumes the recipe serves 6. Excludes any salt added during the cooking process).
Serving: 1portion | Calories: 218kcal | Carbohydrates: 35g | Protein: 5.3g | Fat: 5.6g | Saturated Fat: 1g | Fiber: 3.8g | Sugar: 6.3g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.