This Spanish tapas dish is incredibly easy to make at home, and you’ll fall in love with the crunchy texture and smoky flavours
- 500 g large roasting potatoes - peeled and cubed
- 1 red capsicum diced
- 400 g tin whole tomatoes
- 1 tbsp balsamic vinegar
- Pinch of chilli flakes
- 2 tsp smoked paprika
- Aioli to serve
- Preheat your oven to 200°C. Scatter the cubed potato onto a baking tray, and drizzle generously with oil. Season, then bake in the oven for 25–30 minutes or until the potatoes are golden and tender.
- While the potatoes are cooking, make the sauce by placing the capsicum, balsamic, chilli flakes and paprika in a food processor or blender. Blend until smooth then transfer to a saucepan. Bring to a simmer and cook for 10–15 minutes or until the sauce has thickened.
- To serve, pour the tomato sauce over the crispy potatoes, drizzle with aioli and serve immediately.
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