preparation

• Peel the potatoes and cut them into cubes of about 1 cm. Wash them and then put them in a bowl of clean water and let them soak for half an hour.
• For the sauce, heat a heavy-bottomed pan. Add the olive oil and when it is hot add the finely chopped onion. Don’t turn up the heat, let the onion fry gently. After 8 minutes, add the finely chopped garlic along with the sliced chili pepper. After a few minutes, add the seven spices and stir well.
  Cut the tomatoes into eighths and add them to the onion mixture along with the bay leaf. Now let it simmer gently, 45 minutes. Until the sauce thickens nicely and has become a whole. Check every now and then if you need to turn the fire up a bit.
• Drain the potatoes and pat them dry with kitchen paper. Heat a frying pan with the sunflower oil and fry the potatoes until crispy on all sides. Bake them alternately for 10-15 minutes. Crispy on the outside and tender/soft on the inside.
• Pour the sauce into a bowl and add the potatoes. Or turn this around. You can do both.