A classic tapas dish, usually served with a spicy tomato sauce. We are elevating it to superstar status with the addition of a delicious avocado crème to balance the fiery sauce. For a shortcut the homemade tomato sauce can be replaced with tomato chilli jam.


For the sauce:
  • 45 ml (3 tbsp) avocado or olive oil
  • 1 small red onion, chopped
  • 2 garlic cloves, chopped
  • 1 x 410 g can chopped tomatoes
  • 15 ml (1 tbsp) tomato purée
  • 10ml (2 tsp) smoked paprika
  • 1 chilli, deseeded and chopped
  • 125 ml (½ cup) red wine or sherry vinegar
  • Large pinch of brown sugar
  • Sea salt, to taste
  • Chopped fresh parsley, to garnish
For the potatoes:
  • 900 g potatoes, cut into small cubes
  • 30 ml (2 tbsp) avocado or olive oil
  • 5 ml (1 tsp) smoked paprika
  • 15 ml (1 tbsp) mixed dried herbs
For the avocado:
  • 2 avocados, halved and stoned
  • 30 ml (2 tbsp) avocado or olive oil
  • 125 ml (½ cup) water


  1. For the potatoes; heat oven to 180°C. Pat the potatoes with kitchen paper to dry, then place into a roasting tin and toss with the oil and seasoning. Roast until crisp and golden, about 45 – 50 minutes, shaking the pan occasionally.
  2. To make the sauce, heat the oil in a pan and fry the onion until soft and translucent, about 5 minutes. Add the garlic, chopped tomatoes, tomato purée, smoked paprika, chilli, vinegar, brown sugar and a grinding of sea salt. Bring to the boil, stirring occasionally then lower to a simmer and cook until thickened, about 10 minutes (Can be made ahead and refrigerated for up to 24 hours).
  3. About 10 minutes before the end of the potatoes’ cooking time, make the avocado crème. Whizz one avocado with the oil and the water until a smooth pourable consistency, adding a touch more water as necessary.
  4. Transfer the potatoes to serving dishes and pour over the tomato sauce. Spoon over the extra diced avocado and garnish with chopped fresh parsley with the avocado crème on the side.