Crispy diced potatoes in herby tomato sauce

Perfect on its own or with a side of fluffy vegan scrambled eggs

Prep | 5 mins

Cook | 15 mins

Serves | 4

Mindfulness Factors | quick & easy | plant-based | vegan | 5 ingredients or packets | 20 minute meal


Crispy diced potatoes:

– 2tbsp olive oil

– 4x potatoes (floury ones like Maris Piper or King Edward) peeled and diced

Herby tomato sauce:

– 2tbsp olive oil

– 3x salad tomatoes, diced

– 400g cherry tomatoes, halved

– 1tbsp oregano


Heat the oil for the potatoes on med-high heat in a large skillet. Add the potatoes and sauté for 10 mins until golden brown, tossing occasionally. At the same time, sauté the tomatoes. Heat the oil in a large frying pan on med-high then add the oregano and tomatoes and let them cook for 2-3mins to blister then toss. Repeat 3x then smash the tomatoes with the back of a wooden spoon to get a lovely sauce. Add the sauce to a serving dish and top with the potatoes. Serve with a simple green salad



Copyright (c)

Published by misterrands


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