Based on an original recipe from Robin Barnes, Robin wanted to recreate a dish he had bought and enjoyed from M&S. He used tomatoes in his recipe, I substituted red pepper paste which is used a lot in Portugal. Was very impressed with the way the roasted potatoes turned out, quite a different texture to any others I have cooked over the years.

Sauce

• 4 tbsps olive oil
• 2 medium onions sliced finely
• 8 big cloves garlic crushed
• 2 tabspns Red pepper paste (or Vin d’alho)
• 2 tbsp tomato puree
• 3 tsp sweet smoked paprika
• 1 – 3 tsp hot (spicy) smoked paprika, depends how spicy you want it.
• 2 tsp sugar
• 150 ml dry white wine plus 100 ml water
• 1 ½ tsp ground cumin
• 1 tsp salt
• Crushed black pepper to taste

Potatoes

• 4 tbsps olive oil
• 60 g butter
• 1400 g King Edward potatoes peeled & diced into 1 inch cubes (finished weight)
• Chopped parsley for garnish
• Plain yogurt

1. Heat oven to 180°C (fan).
2. Fry the onion very gently in a small saucepan for 5 minutes.
3. Add the rest of the sauce ingredients except the wine and water. Mix together and cook for 5 minutes, gently.
4. Add the wine and water, stir well and bring to a simmer for 10 minutes. You want a thick sauce rather than a runny one, but not so thick that it will not coat the potatoes.
5. Put potato cubes into boiling water and par boil for 4 mins, drain, shake with lid on to roughen surface, then push the potato to one side, add  the oil & the butter and let them melt together, toss to coat the potato. Turn onto a shallow roasting tin and roast for 1 hour, turning the potatoes over after 30 mins. To serve, put the hot potatoes in a warmed dish and cover with the reheated sauce.  Sprinkle over chopped parsley and use yogurt as desired to calm the heat.
6. Potatoes and sauce can be cooked at the same time and then served the next day by coating the potatoes in sauce, putting in a dish and heating in the oven for 40 minutes at 160C (fan).