Put 750 g Cornish new potatoes into a pan with 3 tablespoon Sea salt and cover with boiling water. Bring to the boil and then simmer for 20 minutes until softened.
Meanwhile, put 1 Roasted red peppers, 6 Garlic clove, 2 Red chilli, 80 ml Olive oil, 2 tablespoon Apple cider vinegar, 0.5 teaspoon Cumin, 0.25 teaspoon Paprika and 0.25 teaspoon Cayenne pepper into a blender and blend until smooth to make the sauce.
Once the 20 minutes are up, drain the potatoes and then put them back in the pan and on a very low heat for about 5 minutes, shaking regularly so the skins wrinkle.
Put the potatoes on a plate and smother with the red sauce.
Notes
Turn it in to a main dish by adding some chopped up vegetables and chunks of chicken breast (or thighs/legs) or halloumi and roasting them at the same time (timing may vary though).
The nutritional information for this recipe won't be accurate, and will be an overestimate. This is because they don't keep all the salt on them.