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Zarina's Crispy Golden Potatoes with Spicy Smokey Tomato Sauce and Garlic Mayo

Prep Time: 30 mins
Total Time: 30 mins
Serves: 4


  • 600g baby potatoes unpeeled
  • 2 tbsp vinegar
  • Extra Virgin Olive Oil
  • 1 Onion chopped fine
  • 4 Garlic cloves crushed
  • 1 tin Chopped tomatoes 
  • 1 Red chilli finely chopped
  • 1 tbsp Lingham’s Extra Hot Chilli Sauce
  • 1.5tsp Hot smoked paprika
  • 2 tbsp Sugar
  • Sea Salt
  • Freshly ground black pepper

Garnish - fresh chopped parsley

Garlic Mayo:

  • 60g Mayonnaise 
  • 5 tbsp Extra virgin olive oil
  • 2 Garlic cloves crushed


  1. Pre-heat oven to 200°C
  2. Fill a saucepan with water on high heat and add the vinegar and potatoes, bring to a boil
  3. Cook until the potatoes are almost done, drain and cool
  4. Place potatoes on an oven tray, drizzle with olive oil, season with salt, pepper and the hot paprika and roast in the oven until golden, about 20 minutes, set aside
  5. In a food processor blitz the garlic, onion, red chilli and tinned tomatoes
  6. Heat a saucepan on medium heat with a little olive oil and add the blitzed tomato mixture
  7. Add the red chilli, Lingham’s Extra Hot chilli sauce, smoked paprika and sugar to the pan and cook for about 10 minutes 
  8. Season with salt and pepper, taste and adjust seasoning, set aside
  9. In a bowl whisk together the mayonnaise, garlic and olive oil, set aside
  10. Add potatoes to a bowl and mix with the tomato sauce
  11. Transfer to your serving dish and drizzle with garlic mayo.

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