60ml (4 tbsps) olive oil
6 cloves garlic, crushed
1 can (410g) All Gold Diced Tomatoes (Mexican Style)
3ml (½ tsp) paprika, optional
3ml (½ tsp) chilli flakes
15ml (1 tbsp) chopped fresh basil
salt and lemon pepper
1kg new or baby potatoes, scrubbed and halved
1. Heat half the oil in a medium saucepan over medium heat. Add garlic and cook, stirring, for 1 minute.
2. Add All Gold Diced Tomatoes, paprika, chilli flakes, basil and salt to taste. Adjust heat so the sauce is simmering and cook, stirring occasionally, until thickened to the consistency of ketchup, 16 to 20 minutes.
3. Heat the remaining oil in a large heavy based frying pan, season potatoes with salt and freshly lemon pepper, add to pan and toss to coat.
4. Cook, stirring frequently, until potatoes are dark golden brown and tender, 15 to 20 minutes. Serve the potatoes with the sauce for dipping. Garnish sauce with micro herbs.
