Ingredients
- 675g/1½lb small new potatoes
- 4 tbsp olive oil
- 1 tbsp sun-dried tomato paste
- 1 tbsp red wine vinegar
- ½ tsp clear honey
- 1 tsp paprika
- dash Tabasco sauce
- seasoning
Method
- Steam or boil the potatoes for 20-25 minutes until just tender. When cool enough to handle, halve or quarter depending on their size. Heat two tablespoons of olive oil in a frying pan, add the potatoes and fry on all sides until crisp and golden.
- Blend together the remaining olive oil with the tomato paste, vinegar, honey, paprika, Tabasco sauce and seasoning. Transfer the potatoes to a serving dish and pour over the sauce.
Notes
The potatoes can be cooked ahead, but don't make the sauce in advance as it can separate. Serve warm as part of a mixed starter or as a side dish.