Manly Spuds: Potato Chunks in a Smoky Chilli Sauce
As specified, with 1 chipotle chilli and some hot paprika, the sauce has a nice smoky bite. If you’re making this for manly types who like extra heat, feel free to increase the quantity of chipotle and/or paprika.
- 4 potatoes, around 800g
- 4 tblsp olive oil
- Coarse salt and freshly ground black pepper
The manly sauce:
- 1 x 400g tin of tomatoes
- 1 onion
- 2 cloves garlic
- 2 tblsp tomato puree
- 1 dried chipotle chile
- 0.5 tsp hot smoked paprika
- 1.5 tsp cumin
- 1 tsp oregano
- 1 tsp cocoa powder
- 1 tsp salt or to taste
- 1.5 tsp cider vinegar
- olive oil for frying
The Spud Steps:
- Preheat the oven to 200C
- Scrub the potatoes and cut into large, roughly even-sized
- Pat the potatoes dry and toss in the olive oil
- Place on a baking tray and roast until tender, around 20-30 minutes, depending on size
- Season with salt & pepper
The Sauce Steps:
- Remove the stem from the chipotle and grind in a coffee or spice grinder. Alternatively, toast the chile for a minute or so in a dry frying pan over a medium heat, soak in just-boiled water for about 15 minutes to soften, then drain and finely chop. Set aside.
- Place a pan over a medium heat. When the pan is hot, add olive oil to coat the pan.
- Finely chop the onion and garlic and add to the pan. Stir and fry for about 5 minutes, until the onions are translucent.
- Add the chipotle, smoked paprika, cumin, oregano and cocoa powder to the pan. Stir to mix.
- Add the tomato puree to the pan, stirring briefly.
- Add the tinned tomatoes and salt and bring to a boil. Cover, reduce the heat and simmer for 10-15 minutes.
- Stir in a tsp of the cider vinegar and taste. Add a touch more if you like.
- Serve with the spuds and sour cream or yoghurt.
- Next time I think I’ll sprinkle some grated parmesan on the spuds about 5 minutes before they’re done.
- Side-dish or tapas-sized portions for about 4