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The combination of fried small potatoes and tomatoes with a hint of chilli is very fine.
6 tbsp olive oil
1kg (2lb 4oz) cooked salad potatoes, cooled and halved
1 onion, finely chopped
2 gloves of garlic, crushed
1 tbsp tomato puree
227g tin of chopped tomatoes
4 red chillies, deseeded and finely chopped (if you want more heat, chuck in the seeds)
1 tsp paprika
Salt and black pepper
Parsley leaves, to garnish
Achieving the perfect results
This recipe is taken from Veg - the Greengrocer’s Cookbook by TV Masterchef's Gregg Wallace and published by Mitchell Beazley. ISBN 978-1-84533-224-2. Price £20.
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