New potatoes in spiced tomato sauce

This is what you make when you had been planning spaghetti and tomato sauce for dinner, but your gluten-free friend turns up (if they don’t like new potatoes, you probably shouldn’t be friends with them). “It’s like shakshuka for vegans,” a happy test diner told me. If you like to do things in advance, you can cook the potatoes and make the tomato sauce ahead of time - just reheat it before you add the potatoes and be prepared to extend the oven cooking time by 5 minutes or so.

Ingredients

750 g	Baby new potatoes (Main)
2 Tbsp	Olive oil
2	Onions, peeled and diced
2	Garlic cloves, peeled and sliced
¼ tsp	Salt
½ tsp	Dried chilli flakes (Main)
1 tsp	Smoked paprika
½ tsp	Ground cinnamon
1 ½ Tbsp	Tomato paste (Main)
1 ½	400g can diced tomatoes, freeze the leftover for another time (Main)
1 handful	Finely chopped flat-leaf parsley, for garnishing

Directions

1. Half-fill a medium pot with water and set over high heat. Bring to the boil; add a generous spoonful of salt and the new potatoes. Simmer until just about tender (about 10 minutes, depending on size), then drain and set aside.
2. While the potatoes are cooking, set a heavy ovenproof pan over medium heat. Add 1 Tbsp of olive oil, followed by the onions, garlic and salt. Saute for 7-10 minutes, until soft and starting to colour slightly. Add the spices and cook for 2-3 minutes, then add the tomato paste. Cook for 2 minutes, then tip in the tomatoes. Stir well, then simmer for 10 minutes, until it has reduced slightly.
3. Remove from the heat and carefully press the potatoes into the sauce, leaving the tops uncovered. Drizzle over the remaining olive oil and season well with salt and pepper.
4. Bake for 35 minutes, then flip the oven to the grill setting and grill on high heat for another 5 minutes, until the potatoes are crispy on top. Remove from the oven and allow to rest for 5 minutes (the sauce will be VERY hot!). Garnish with fresh parsley and serve.