CRISPY SMASHED POTATOES WITH A SPICY SMOKEY TOMATO SAUCE & GARLIC YOGURT

Instructions

1. Pre-heat oven to 200°C
2. Fill a saucepan with water on high heat and add the vinegar and potatoes, bring to a boil
3. Cook until the potatoes are almost done, drain the potatoes and let them dry in the colander for 5 minutes
4. Place potatoes on an oven tray, drizzle with olive oil, season with salt, pepper and the hot paprika and roast in the oven until golden, half way through cooking (after about 15 minutes) squish them using a fork or the back of a spoon, keeping them in one piece, set aside
5. In a food processor blitz the garlic, onion, red chilli and tinned tomatoes
6. Heat a saucepan on medium heat with a little olive oil and add the blitzed tomato mixture
7. Add the chilli sauce, smoked paprika and sugar to the pan and cook for about 20 minutes until the raw onion taste is gone
8. Season with salt and pepper, taste and adjust seasoning, set aside
9. In a bowl whisk together the yogurt, garlic and lemon juice, season with salt and pepper and set aside
10. Add the crispy squashed potatoes to your serving dish, dot with the tomato mixture and drizzle with garlic yogurt
11. Sprinkle with freshly chopped parsley and serve immediately