Dice the potatoes into cubes.
Place the potatoes in a pan of salted cold water, bring to the boil, simmer for about 15 mins until tender, drain, and set aside.
While the potatoes are cooling down, start to make the sauce by lightly frying some sliced onions & chopped garlic. Add the cumin, cayenne pepper and vinegar.
Cook until the onion & garlic have gone translucent then add the Passata and season well.
Let the sauce simmer away for 5-10 minutes and add a little fresh oregano at the end.
Once the sauce is finished cooking, fry the potatoes with a little oil, on a med heat in a non-stick pan for 2-3 mins.
At this stage you can blitz the sauce with a blender if you like it fine or leave it rustic. Either way, mix in some yogurt.
Serve in a steep sided bowl and garnish with parsley.
Serves:
Preparation: 5 mins
Cooking: 25 mins
Ingredients:
250g British Belle or Golden Belle potatoes
3 tbsp Good Quality Olive Oil
Parsely to garnish
Sea Salt