Method of preparation

Peel the potatoes, wash and dry them with paper towels (young potatoes can be cooked with skin). Cut potatoes in cubes.

Put the potatoes in a baking pan, add 3 tablespoons of olive oil and mix it.

Place the potatoes in the oven, preheated to 180°C, and bake for 30-40 minutes until cooked.

Meanwhile heat the remaining olive oil in a pan, add finely chopped onion and fry until tender for about 5 minutes.

Then add crushed garlic, chopped tomatoes, ASW seasoning “Mexican Taco”, salt and sugar. Bring to a boil and simmer for 10 minutes.

Put the baked potatoes in a salad bowl, pour the sauce over it and sprinkle with chopped parsley.

Poke the potatoes with cocktail sticks and serve.