Preparation time is 10minutes
Cook time is 50minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1 head garlic
- 4 large red skinned potatoes, coarsely chopped
- 1/3 cup extra virgin olive oil
- 100grams piece parmesan, freshly grated
- 1 small brown onion, finely chopped
- 2teaspoons smoked paprika
- 400grams Woolworths diced tomatoes
- 1/4 cup salt-reduced tomato paste
- 1/4 punnet rosemary, sprigs picked
- 1/2 cup garlic aioli
Description
Enjoy this tapas favourite from the comfort of your home. Crunchy, seasoned baked potato chunks are matched with a smoky tomato dipping sauce; you won't be able to stop at just one!
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Grease and line a baking tray with baking paper. Wrap garlic in foil. Place on prepared tray and roast for 15 minutes. Unwrap and cut garlic in half. Return garlic to tray.
Step 2 of 4
Cook potato in a large saucepan of boiling water for 8 minutes or until partially tender. Drain well. Return to pan. Add 1 tbs oil and a pinch of salt. Cover with a tight-fitting lid. Shake pan to lightly roughen potato edges. Place potato on same tray with garlic. Drizzle potato with 2 tbs oil. Roast for 20 minutes or until potatoes are almost tender and lightly golden. Remove garlic. Top potato with half of the parmesan. Roast for a further 15 minutes or until potatoes are tender and golden-brown.
Step 3 of 4
Meanwhile, heat remaining oil in a small saucepan over medium heat. Add onion and paprika, cook, stirring occasionally, for 3 minutes or until softened slightly. Add canned tomato, tomato paste and 1/4 cup water. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 3-4 minutes or until sauce thickens slightly.
Step 4 of 4
Transfer potato to a large plate. Drizzle with any oil from tray. Spoon tomato sauce over potatoes. Add garlic to plate. Sprinkle with remaining parmesan and rosemary. Serve with aioli.
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