Ingredients
Units
Scale
- 900g (2lbs) potatoes, peeled
- 30ml (2 tbsp) oil
- 15ml (1 tbsp) smoked paprika
- 2 garlic cloves
- 1 red chilli
- 5ml (1 tsp) ground cumin
- 400g (1lb) passata
- Salt and pepper, to taste
Instructions
- Preheat your oven to 200°C/390°F/gas mark 6.
- Chop the potato into 2cm chunks and pop on a baking tray. Drizzle over half of the oil. Season with salt and black pepper and sprinkle on the smoked paprika. Toss to coat, then spread out and roast on the top shelf of your oven until slightly crispy, 30 mins. Give the tray a shake halfway through.
- To make the sauce, peel and crush the garlic. Halve the red chilli lengthways, remove the seeds and finely chop.
- Pour the remaining oil in a large saucepan on medium heat. Add the garlic, remaining ground cumin and the chilli.
- Cook for 1 minute, then add the tomato passata.
- Season with salt and black pepper, stir and cook on low heat for about 7 mins.
- When the potato is ready, remove the tray from your oven. Pop the potato onto plates and spoon over some of the bravas sauce and some mayonnaise. Enjoy!
Notes
Alternatively, you could use a Tefal Actifry to cook the potato cubes for 35 minutes, which is what I did.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 263
- Sugar: 2.8 g
- Sodium: 15 mg
- Fat: 7.5 g
- Saturated Fat: 1 g
- Carbohydrates: 43.7 g
- Fiber: 7.2 g
- Protein: 5.4 g