RAW FOODS
SERVES 4–6 AS A SIDE
• 600g waxy potatoes, peeled and cut into 2–3cm chunks
• Olive oil
• Salt and pepper
• 1 small onion (around 80g), peeled and finely diced
• 1 x 400g tin of chopped tomatoes
• ½ tsp sugar
• ½ tsp salt
• 1 tsp paprika
• Chilli powder, to taste
• 1 tbsp sherry or wine vinegar (or use lemon juice)
For the allioli
• 1 egg yolk
• 4 garlic cloves
• 1 tbsp lemon juice
• 8 tbsp olive oil
• Salt
Poor potatoes have been demonised by the wellness industry as being ‘empty calories’, which is far from the truth. Potatoes contain nutrients such as vitamin B6, potassium, copper, vitamin C, manganese, phosphorus, niacin and fibre. But you won’t get much out of them unless they’re cooked!
Preheat the oven to 200°C fan/220°C conventional/gas mark 7.
Spread the potatoes over a baking tray and drizzle with olive oil. Toss to coat and season. Bake for 45 minutes, until crisp and golden.
To make the tomato sauce, heat a glug of olive oil in a saucepan over a medium heat. Add the onion and cook for around 5–8 minutes.
Add the chopped tomatoes, half a tin of water, sugar, salt, paprika and chilli powder. Stir and leave to gently simmer for around 20 minutes. When done, remove from the heat and stir in the vinegar.
To make the allioli, place the egg yolk, garlic and lemon juice in a food processor. Whizz until blended, then slowly drizzle in the olive oil over the course of a couple of minutes until it becomes thick and creamy. Season with salt.
I prefer to serve the potatoes and the sauces separately, or you can spoon the tomato sauce on top and serve the allioli on the side for those who can’t handle the heat (like me)!