Vickys Spanish-Style Potatoes, Gluten, Dairy, Egg & Soy-Free

• 600 grams Charlotte potatoes (waxy potatoes), thickly diced
• 2 tbsp sunflower oil
• 1 tbsp olive oil
• 1 onion, chopped
• 1 clove garlic, finely chopped
• 1/2 tsp dried chilli flakes
• 1 tsp smoked paprika
• 400 grams can of chopped tomatoes
• 1 tsp sugar
• 1 tbsp balsamic vinegar
• 1 salt & pepper to taste
• 1 fresh parsley to garnish

1. Preheat the oven to gas 7 / 220C / 450F and line a baking tray with foil
2. Pour the sunflower oil in the tray and toss the potato chunks in it
3. Roast for 40 minutes until golden and crispy
4. 15 minutes after the potatoes go in the oven, put the olive oil in a frying pan over a medium heat and cook off the onion until soft and translucent
5. Add the garlic, chilli flakes and paprika and stir in for 1 minute on a low heat
6. Pour in the can of chopped tomatoes and the sugar and bring to a simmer, uncovered
7. Stir often for the next 10 - 15 minutes until a thick sauce forms, then add the vinegar
8. Pour the sauce onto a serving plate, lay the potatoes on top, season with salrt & pepper and garnish with fresh parsley
9. A great side dish that can be served alongside a bowl of olives, cheese stuffed sweet peppers, serrano ham croquettes or maybe my Spanish Chicken dish!

sunflower oil, olive oil, onion, clove garlic, chilli flakes, paprika, tomatoes, sugar, balsamic vinegar, salt, parsley

Taken from cookpad.com/us/recipes/364063-vickys-spanish-style-potatoes-gluten-dairy-egg-soy-free (may not work)