1.
Heat oil in decent sized
saucepan.
2.
Add the onion and fry
for about 5 minutes until softened.
3.
Add the garlic,
tomatoes, tomato purée, paprika,
chilli powder, sugar and salt and
bring to the boil.
4.
Continually stirring.
5.
Simmer for ~10 minutes
until pulpy.
6.
Set aside for up to 24
hours.
SERVING:
1.
Preheat the oven to
390°F.
2.
Cut the potatoes into
small cubes and pat dry with paper
towel.
3.
Toss in the oil in a
roasting pan.
4.
Place potatoes in a
roasting pan.
5.
Sprinkle the seasoning
over the potatoes.
6.
Roast for 40-50 minutes,
until the potatoes are crisp and
golden.
7.
With a large spoon scoop
out the potatoes, place into dishes.
8.
Spoon over the reheated
sauce.
9.
Sprinkle with the
parsley.
10.
Serve with toothpicks or
small forks.
Source:
Rabbi
Alan Ira Silver
