From Mary Berg’s kitchen to yours, discover the tools and tips you need to master this easy and satisfying side dish.
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Ingredients
- 1¼ lbs Yukon Gold potatoes, peeled and cut into ¾-inch cubes
- ¼ cup neutral oil
- 2 Tbsp olive oil
- 1 red onion, finely diced
- 2 garlic cloves, minced or finely grated
- 1 Tbsp tomato paste
- 2 tsp smoked paprika
- ½ tsp chili powder
- 1 tsp Italian seasoning
- 1 x 14-oz can of diced tomatoes pinch of granulated sugar, if needed
- Salt and black pepper
- Aïoli, to serve
- Chopped Italian parsley leaves or cilantro, to serve
Directions
- Put the potatoes into a saucepan of heavily salted, cold water. Place the pan over a high heat and bring the water to a boil. Reduce the heat and leave on a gentle boil for about 7–10 minutes, until the potatoes fall off the tip of a knife. Drain in a colander, place the colander back over the pan on the turned-off stove top and leave the potato cubes to steam-dry for 10–15 minutes, until they become white around the edges – this gives the fluffiness!
- Heat the oven to 400°F. Pour the neutral oil into a rimmed baking sheet and place that in the oven to heat up.
- Carefully tip the cubed potatoes into the hot oil in the baking sheet and toss to coat. Roast in the oven for 45–50 minutes, turning halfway through, until golden brown all over. (Alternatively, you can deep-fry the cubes in a saucepan half-filled with neutral oil at 350°F for about 3 minutes, until they are golden and crispy all over.)
- Meanwhile, heat the olive oil in a frying pan over a medium heat. Add the onion and fry for 5–6 minutes, until softened. Add the garlic, tomato paste, smoked paprika, chili powder and Italian seasoning and stir to combine. Cook out the tomato paste for a few minutes, then add the canned tomatoes and season well with salt and pepper. Leave the sauce to reduce for 20–25 minutes, until thickened and rich, then taste for seasoning and add a pinch of sugar to balance, if needed. Keep the sauce warm while the potatoes finish roasting.
- Tip the potatoes into a serving bowl, then either stir through the tomato sauce or pour the sauce over the top. Then drizzle with aïoli and sprinkle with the chopped herbs, to serve.
Excerpted from POPPY COOKS: The Potato Book by Poppy O’Toole. Copyright © 2025 Poppy O’Toole. Photographs by Ellis Parrinder. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.