Potato wedges with spicy tomato sauce recipe
Patatas bravas meets marinara sauce. The Marsala makes the potatoes sticky and sweet, but it can be swapped out for anything similar you have to hand like stock or water.
Ingredients
For the potatoes- 2 large baking potatoes, each cut into about 8 long wedges
- 2 garlic cloves
- 2 tbsp olive oil
- 2 sprigs of rosemary
- 100 ml Marsala wine (or vegetable stock)
- 1 pinch each of salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 garlic clove, sliced
- 1 tsp dried oregano
- 1 tsp chilli flakes (use ½ teaspoon if they are extra hot)
- 1 x 400g/14oz tin chopped tomatoes
Details
- Cuisine: British
- Recipe Type: Potato
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 45 mins
- Serves: 2
Step-by-step
- Preheat the oven to 200°C/392°F/gas mark 7.
- On a large oven tray, toss the potatoes with the garlic cloves (bashed with the skin on), the olive oil and the rosemary, then season. Roast in the oven for 30 minutes.
- Add the Marsala (or stock) then roast for a further 15 minutes.
- Meanwhile, make the sauce. Heat the olive oil and add the sliced garlic, oregano and chilli flakes.
- Cook for 1 minute or so, then add the tomatoes. Season, bring to the boil then cook for 15 minutes on a medium-high heat.
- Blitz the sauce with a stick blender until smooth (it can be left chunky, if preferred).
- Remove the sticky potatoes from the oven and serve straight away with the sauce.
This recipe is from Take One Tin by Lola Milne. Published by Kyle Books, £14.99.
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