This makes a great addition to a tapas spread with cured meats or garlic prawns. Alternatively, try it as a side dish to roast chicken, lamb or grilled white fish fillets. All that you then need is a sharply dressed green salad.

Serves 2-3.

INGREDIENTS

• 750 g waxy potatoes - try Kipfler, Chats or Ruby Lou’s
• 3 tbsp olive oil
• 1 red onion, finely chopped
• 2 cloves of garlic, finely sliced
• 1 red chilli, finely chopped
• 400g tin chopped tomatoes
• 1 tsp sugar
• 1tsp salt, plus extra to season potatoes
• 2 tsp smoked paprika
• 1 tbsp sherry or balsamic vinegar
• 125 ml / half a cup aioli
• Chopped parsley, to serve

METHOD

1. Pre-heat the oven to 230C/ 450 F. Peel the potatoes and cut into rough chunks, about 2cm thick. Place the potatoes on a baking tray and drizzle with 2 tbsp olive oil and bake for 45- 50 minutes, shaking occasionally until golden and crispy.
2. To make the sauce place 1 tbsp olive oil in a heavy bottomed pan. Add the chopped onion and cook stirring for 5-7 minutes until softened. Add the garlic, chilli, tomatoes, sugar, salt and paprika and stir. Simmer for 20 minutes until thick. Add 1 tbsp of vinegar, taste and adjust the seasoning. 
3. Season the potatoes with a pinch or two of sea salt. Place the tomato sauce on the bottom of a platter, arrange the potatoes over the top and drizzle with the aioli. Sprinkle the lot with chopped parsley and serve immediately. 

Recipe by Tori Haschka.