4 - potatoes
6 tbsp - olive oil
1 - onion
8 - garlic cloves
4 - fresh red chilies
1/2 - carrot
1 tbsp - fresh thyme leaves
1 can - (14.5 oz) chopped tomatoes
1 tbsp - white wine vinegar
3 sprigs - fresh rosemary
1 tsp - paprika
salt and black pepper
- Peet the potatoes and chop them into bite-sized pieces | Bring a large saucepan of water to a boil and add some salt | Add the potatoes and cook for 8-10 minutes until softened, but not falling apart
- Meanwhile, pour 1 tablespoon of the olive oil into the medium frying pan | Peel and finely chop the onion and 3 of the garlic cloves and add them to the pan | Rip the stems from the chilies, cut them in half lengthwise, and remove the seeds if you prefer a milder sauce, then finely chop and add to the pan | Trim the carrot, finely chop, and add to the pan with the thyme leaves | Cook everything for 5-7 minutes, until the onion and carrot have softened
- Add the chopped tomatoes to the pan along with the vinegar and salt and pepper to taste | Let the liquid come to a boil, then turn down the heat and simmer for 10 minutes
- While the sauce is cooking, set the large frying pan over medium-high heat and pour in the remaining 5 tablespoons of olive oil, or enough to coat the bottom of the pan | Carefully add the softened potatoes and fry for about 10 minutes, turning them regularly, until golden and really crispy (the crispier the better)
- Peel and finely chop the remaining garlic and add to the pan with the potatoes | Remove the rosemary leaves by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), then finely chop and add to the pan When they are ready, transfer to the paper towels and sprinkle with the paprika and a little salt; they should be lightly browned and crispy on the outside
- Tip the tomato sauce into a blender and whizz to a smooth paste Give it a taste before serving and adjust the flavor if you like, adding more salt or pepper as you see fit | Put the potatoes on a plate, pour the sauce over the top, and serve