This is a family recipe. My mother lived in Italy for a long time and this was one of her favourite recipes, the potatoes are very versatile. I love them with a cheese omelette, but they could accompany meat and fish too. They turn out a lovely orange colour and as a child I nicknamed them 'orange potatoes'.
Cut up the potatoes into small cubes and pop them in a bowl of water
Finely chop the onion and fry (in a medium-large saucepan) with the oil and butter until golden brown, take off the heat
Lift the potatoes out the water and into the pan with the onions (don't take too much water with them)
Chop or puree the garlic finely and add to the pan. Add the rosemary, salt and pepper to the pan as well
Mix and fry them together for about 3 minutes
Cover the potatoes with boiling water and add the tomato puree, stir it together
Put lid on the saucepan and simmer for 1-1/2 hours until potatoes are soft and water gone
Mash up the potatoes and serve
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