Spicy Red Pepper Potatoes

Wash the potatoes thoroughly, and cut into 1cm cubes. Heat a couple of tablespoons of oil in a large frying pan, and add the cubed potatoes. After a few minutes, turn the heat down to medium-low, and cover the pan (if you don’t have a lid for your frying pan, try using another pan turned upside down or a large heatproof plate). Cook for 15 minutes or so, stirring every couple of minutes, until the potatoes are beginning to soften.

Meanwhile, preheat the oven to 200°C (Gas Mark 6 / 400°F). Halve the red pepper and remove the stem and seeds. Lay on a baking tray, drizzle with the remaining couple of tablespoons of oil, and roast for 25 minutes, or until softened.

Once the potatoes are a little soft, dice about 2/3 of the onion and add this to the pan, along with the garlic, paprika, plenty of black pepper and a little salt. Cook for around 15 more minutes on medium, uncovered, until the potatoes are crispy and the onion is soft.

When the red pepper is soft, remove it from the oven and place it in a food processor with the remaining 1/3 onion, the red chili, half of the fresh coriander and the hot sauce. Blitz until a sauce is formed. Taste for heat, and add more hot sauce or chili if required.

Add the red pepper sauce to the potatoes, and stir well. Cook for 5 minutes, and then stir through the remaining coriander (roughly chopped). Serve hot with some sour cream or natural yoghurt and some more fresh coriander for garnish.