Serve with a swirl of garlic mayonnaise on top (vegan if required).
Accompaniment Food Spanish Dairy-free Gluten-free Vegan Vegetarian
An easy favourite that can be prepped in advance and reheated.
900g potatoes, peeled and cubed
2 tbsp olive oil
1 tsp Schwartz Rosemary
1 onion, chopped
1 tbsp tomato purée
400g can of chopped tomatoes
2 tbsp Schwartz Spanish Seasoning or Paprika
1 tsp caster sugar
- Preheat the oven to 200C. Place the potato cubes onto a non-stick baking sheet and pour over 1 tbsp oil. Sprinkle with the rosemary and toss to coat the potatoes. Bake in the oven for 45 mins.
- Meanwhile in a large pan over a medium heat, add the remaining oil and the onion and fry for 4-5 mins until softened. Add the tomato purée and cook out for 1 minute, then add the tomatoes, Spanish Seasoning, sugar and season with salt to taste. Simmer for 10-15 mins until thickened.
- When the potatoes are done, transfer to a serving bowl, cover with the tomato sauce and serve.