Spanish Potatoes Bravos - cooking recipe

Ingredients

500 g potatoes, peeled and cut into chunks
400 g canned diced tomatoes
1 garlic clove, crushed
1 chili pepper, chopped
1/2 teaspoon cayenne pepper
1/4 cup olive oil
1 tablespoon shredded sage
sea salt, to serve

Preparation

Cook potatoes in boiling salted water for 10 minutes. Drain well.
Meanwhile combine tomatoes, chili, garlic and cayenne in a saucepan. Season to taste. Heat gently stirring.
Heat oil in medium frying pan, add potatoes and fry for 10 minutes until golden brown. Drain on paper towels.
Stir sage through tomato sauce. Add potatoes and toss to coat. Sprinkle with sea salt and serve.