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Roasted thyme potatoes with spicy sauce

Tapas Bar, ACP Books

Serving size: Serves 8
Cuisine type: Spanish
Cooking time: Less than 60 minutes
Course: Finger food, Side dish
Favourite flavours: Spicy

roasted thyme potatoes with spicy sauce
INGREDIENTS

500g baby new potatoes, halved
2 tablespoons olive oil
1 tablespoon finely chopped fresh thyme

Spicy sauce
1 tablespoon olive oil
1 small brown onion (80g), chopped finely
2 cloves garlic, sliced thinly
1 fresh small red thai chilli, chopped finely
410g can crushed tomatoes
2 teaspoons caster sugar
METHOD

Preheat oven to 220°C/200°C fan-forced.

Combine potatoes, oil and thyme in large baking dish; roast about 30 minutes or until potato is tender.

Meanwhile, make spicy sauce.

Serve spicy sauce with hot roasted potatoes.

Spicy sauce
Heat oil in medium saucepan; cook onion, garlic and chilli, stirring occasionally, until onion is soft. Add undrained tomatoes and sugar; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 10 minutes or until sauce thickens.

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