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1
Wash the potatoes thoroughly, and cut into 1cm cubes. Heat a couple of tablespoons of oil in a large frying pan, and add the cubed potatoes. After a few minutes, turn the heat down to medium-low, and cover the pan (if you don't have a lid for your frying pan, try using another pan turned upside down or a large heatproof plate). Cook for 15 minutes or so, stirring every couple of minutes, until the potatoes are beginning to soften.
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2
Meanwhile, preheat the oven to 200u00b0C (Gas Mark 6 / 400u00b0F). Halve the red pepper and remove the stem and seeds. Lay on a baking tray, drizzle with the remaining couple of tablespoons of oil, and roast for 25 minutes, or until softened.
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3
Once the potatoes are a little soft, dice about 2/3 of the onion and add this to the pan, along with the garlic, paprika, plenty of black pepper and a little salt. Cook for around 15 more minutes on medium, uncovered, until the potatoes are crispy and the onion is soft.
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4
When the red pepper is soft, remove it from the oven and place it in a food processor with the remaining 1/3 onion, the red chili, half of the fresh coriander and the hot sauce. Blitz until a sauce is formed. Taste for heat, and add more hot sauce or chili if required.
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5
Add the red pepper sauce to the potatoes, and stir well. Cook for 5 minutes, and then stir through the remaining coriander (roughly chopped). Serve hot with some sour cream or natural yoghurt and some more fresh coriander for garnish.
