Place potatoes and 2 tablespoon water in a microwave safe bowl, cover and cook in microwave on High for 5 minutes, or until almost tender. Stand for 5 minutes. Drain.
Combine Leggo’s Tomato Paste, oil, remaining water and garlic in a bowl. Season to taste. Toss through potatoes, coating well. Arrange potatoes in a single layer on a baking paper lined tray, pouring any excess tomato coating over the potatoes.
Bake in a preheated oven at 180°C for 15-20 minutes or until golden and cooked.
Place potatoes in a serving bowl. Scrape cooked tomato mixture from tray into a bowl with a rubber spatula. Stir in mayonnaise until well combined. Serve potatoes, sprinkled with coriander and accompanied with Tomato Aioli.