How to make
Boil the peeled potatoes but only until semi-boiled. Cool them and cut them into coarse pieces. Heat the butter in a large pan and braise the potatoes evenly until fully softened.
In the meantime, finely chop the onions, carrot and garlic. Braise them in oil in a pot. Add the tomatoes that have been blended ahead of time and salt. Boil the sauce until reduced and thickened.
Finally, season with a pinch of sugar and black pepper. Strain it so it becomes finer.
Place some of the potatoes into plates and pour on sauce. Serve with chopped parsley.
