Ingredients
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800g sebago potatoes, peeled, cut into 4cm pieces
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2 tablespoons olive oil
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1 large red onion, halved, thinly sliced
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1 garlic clove, crushed
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2 teaspoons sweet paprika
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400g can chopped tomatoes
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1/2 cup Massel chicken style liquid stock
Method
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1Preheat oven to 200°C/180°C fan-forced. Place potato and half the oil in a large roasting dish. Season with salt and pepper. Toss to coat. Roast for 30 to 40 minutes or until golden and cooked through.
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2Meanwhile, heat remaining oil in a frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and paprika. Cook, stirring, for 1 minute or until fragrant. Add tomato and stock. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until thickened.
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3Remove potatoes from oven. Add tomato mixture. Stir to combine. Roast for 15 minutes or until heated through. Serve.
Source: taste.com.au
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