- 4 portions of potatoes
- olive oil
- 1-2 onions depending on the size and how oniony you like it
- 4 garlic cloves
- a generous pinch of chilli flakes
- 2 tsp paprika
- A splash of white wine to rinse out the tin from the tomatoes (not essential but you might need some liquid to stop it getting too thick)
- Tin of chopped tomatoes
- A good sprinkling of thyme
- Sour cream to serve
How you cook the potatoes is up to you. They should probably be sauteed but I often steam them and then lightly fry them. You can always use roasted wedges or whatever you feel like.
Anyway, gently fry the onions, add the garlic and chilli falkes (do not burn these! gently heat with oil so it's not direct). Add the paprika (off the heat coz it's delicate) then the rest of the ingredients. Simmer for about 15 mins not forgetting to season. Always taste as you season and remember that the chilli and paprika will flavour oil better than water (oil soluble molecules) so start with a nice bit of oil (2-3tbsp) The sour cream, with it's high fat content, cools your mouth as it dissolves and carries away the chilli heat.
When serving put the potatoes in a dish with the sauce over them and a dollop of sour cream onto.