Ingredients

1kg

new potatoes

Traditional Sea salt

Olive oil for frying

For the sauce:

5tbsp

olive oil

1tbsp

organic tomato paste

1tbsp

organic white wine vinegar

1/2 tsp

Steenbergs organic mexican chilli

1tbsp

organic sweet paprika

For an alternative use Steenbergs organic mexican chile powder rather than paprika and chilli

Method

Boil the potatoes in their skins in salted water until almost tender. Drain and cool.
Peel and cut into quarters.
Shallow fry in hot oil until crisp and golden, turning them over once, then drain.
Mix together the sauce ingredients and pour over the potatoes and mix well. Serve warm.