Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 400g can chopped tomatoes
- Few drops Mcilhenny tabasco sauce
- 1.2kg Red Jacket potatoes, peeled, chopped
- 20g butter
- 1 tablespoon parsley, chopped
Directions
- Step 1
Heat 1 tablespoon of oil in a frying pan over medium heat. Cook onion for 5 mins, until soft. Add garlic and cook for 30 secs, until fragrant. Add tomato, 1 cup of water and Tabasco. Bring to the boil. Reduce heat to low and simmer, covered, for 10 mins, until thickened. Season, to taste.
- Step 2
Meanwhile, steam or microwave potato for 4-5 mins, until par-cooked. Heat remaining oil and butter in a separate large frying pan over medium heat. Cook potato for 5 mins, stirring, until golden and crisp all over.
- Step 3
Transfer tomato sauce to a serving dish. Top with potato and parsley.
Serving size: 6
Recipe courtesy of taste.com.au