This is a simple and yet delicious and satisfying dish. Serve as a side dish or part of a tapas feast.

Ingredients

  • 1 small onion, sliced
  • 2 garlic cloves, finely sliced
  • 2 teaspoons of smoked paprika
  • 1/4 teaspoon of chilli flakes
  • 1/2 teaspoon of honey
  • 1 tablespoon of tomato puree
  • Can chopped tomato
  • 1 tablespoon of chopped parsley to decorate

Method

Start by cooking the potatoes
Preheat the oven to 200C
We don’t peel ours, just make sure they are clean
Cut into mouth sized chunks and boil in salted water for 10 minutes
Strain and spread on a baking sheet, drizzle with rapeseed oil and sprinkle with salt
Bake until puffy and golden brown, about 20 minutes
In the meantime, make the sauce
Fry the onion in a little rapeseed oil, with a pinch of salt until golden
Add the garlic and spices and cook for 1 minutes
Add the tomato puree followed by the tinned tomatoes and honey
Leave to gently bubble away for 10-15 minutes until thick, season to taste
Serve on top of the potatoes with parsley on top

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