We are huge fans of new Irish potatoes in our house. What’s not to love? They are filling, nutritious and they can be prepared in so many ways that you can literally eat the humble spud every day of the week and not tire of it. This recipe however kind of surpasses every other potato recipe I have ever made (with the exception of my Bombay Spuds!). It is a real kid-friendly dinner and is perfect for baby led weaning too. I promise you that plates will be licked (yes I said licked) clean. Great for the washing up lol 😀
While this dish does look like a lot of work, it can be cooked, prepared and in front of your hungry little ones in less than 40 minutes! AND That is with cooking the potatoes. Just boil the potatoes, fry in a pan until golden, or you can also roast with the seasoning. Then make the rich tomato sauce which takes less than 10 minutes. Drizzle it over, add the sour cream and chives and serve. It couldn’t be easier, or yummier.
Once you try this dish it will fast become a weekly regular on your menu! Just you wait and see. It is:
Full of colour
and uses the best of Irish produce!
You can find all of the ingredients for this recipe in your local Dunnes Stores.
1 small clove garlic (for small little ones roasted until soft)
Chopped fresh chives to serve
How to make it...
Heat the rapeseed oil in a frying pan over a high heat. Add in the potatoes and fry until they are golden brown. You can also add the oven for 30 minutes until they go super crispy too.
Add in the garlic and onion and stir well.
To make the tomato sauce add the onion and olive oil to a pan and cook until the onion is translucent, add the garlic and cook for a further 2 minutes before adding in the tomatoes. Heat the sauce through then season to your liking with a little pepper.
To make the lemon and garlic sauce simply add the yogurt to a small bowl, crush in the garlic and squeeze in the lemon juice. Give it a good stir.
Serve the potatoes on a plate with a drizzle of tomato sauce over them, then top with the yogurt and chopped herbs.