For the garlic mayonnaise:
2 large free-range egg yolks
1 crushed garlic clove
Splash of white wine vinegar
100ml sunflower oil
Pinch of salt
For the potatoes and tomato sauce:
500g Charlotte potatoes, or similar
1 onion, peeled and chopped
1 finely sliced garlic clove
1 tbsp hot smoked paprika
½ red chilli, chopped
500g beefsteak tomatoes, chopped
1 tsp fresh rosemary, chopped
Splash of sherry vinegar
Salt and pepper
1 To make the garlic mayonnaise, whisk the egg yolks in a bowl with the crushed garlic and a splash of white wine vinegar. Slowly whisk in the sunflower oil until thick, then season with salt and set aside.
2 Parboil the potatoes, chopped into large chunks, for 10 minutes. Drain and set aside.
3 Heat 2 tbsp olive oil in a frying pan, then add the chopped onion and cook for 5 minutes until softened. Add the finely sliced garlic clove, hot smoked paprika and chopped red chilli and fry for 1 more minute. Add the chopped tomatoes, rosemary and a splash of sherry vinegar, season, then simmer for 15 minutes and set aside.
4 Pour ½ cm vegetable oil into a large frying pan and set over a medium heat. When hot, fry the potatoes for 5-10 minutes, turning occasionally until golden and crisp. Drain briefly on kitchen paper, then serve with the tomato sauce and garlic mayonnaise.
Recipe courtesy of Isle of Wight Tomatoes