Patatas bravas meets marinara sauce. The Marsala makes the potatoes sticky and sweet, but it can be swapped for anything similar you have at hand, such as stock or water.
2 large baking potatoes, each cut into about 8 long wedges
2 garlic cloves
2 tablespoons olive oil
2 sprigs of rosemary
3 1/2fl oz Marsala wine (or vegetable stock)
salt and freshly ground black pepper
for the tomato sauce
1 tablespoon olive oil
1 garlic clove, sliced
1 teaspoon dried oregano
1 teaspoon red pepper flakes (use 1/2 teaspoon if they are extra hot)
14oz can chopped tomatoes
Preheat the oven to 400°F. On a large baking sheet, toss the potatoes with the garlic cloves (bashed with the skin on), the olive oil, and the rosemary, then season. Roast in the oven for 30 minutes. Add the Marsala (or stock), and then roast for an additional 15 minutes.
Meanwhile, make the sauce: heat the olive oil and add the sliced garlic, oregano, and red pepper flakes. Cook for 1 minute or so, then add the tomatoes. Season, bring to a boil, then cook for 15 minutes on medium-high heat. Blitz the sauce with a stick blender until smooth (or it can be left chunky, if preferred).
Remove the sticky potatoes from the oven, and serve immediately with the sauce.
Tip: Try beating 100g of feta cheese into 1 scant cup of sour cream: a cooling antidote to serve alongside the spicy tomato sauce.
Recipe from Take One Can: 80 Delicious Meals from the Cupboard by Lola Milne. Copright 2020 Kyle Books. Photos by Lizzie Mayson.
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