Potatoes with Spicy Tomato Sauce


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Potatoes with Spicy Tomato Sauce
Potatoes with Spicy Tomato Sauce
Ingredients
Spicy Tomato Sauce:
1 tbsp. Filippo Berio Olive Oil
1 cup chopped onion
2 cloves garlic minced
1 (14.5- oz.) can diced tomatoes
1/2 tsp. red pepper crushed
Potatoes:
1/4 cup olive oil
1 lb. red potatoes peeled and cut into 1-inch cubes
La Baleine Sea Salt
Directions

Prep: 15 minutes Cook: 40 minutes Makes: 6 to 8 tapas servings

1. To prepare sauce, heat oil in a small saucepan. Add onion and garlic; cook over medium heat for 10 minutes. Stir in tomatoes and red pepper; cover and cook for 20 minutes more. Let cool slightly, then puree in a blender or food processor; transfer to a serving bowl.
2. Preheat oven to 400°F. To prepare potatoes, heat oil in a medium skillet. Add potatoes and cook over medium heat, stirring frequently, until golden brown. Drain on paper towels, then transfer to a baking sheet.
3. Bake for 10 minutes or until potatoes are soft on the inside and crisp on the outside. Season with sea salt; serve immediately with Spicy Tomato Sauce.
Wine Suggestion
Wrongo Dongo - Made from Mourvedré, this easy-drinking Spanish wine bursts with berries and spice. Mourvedre is Spain’s second most popular grape behind Grenache.

Red Guitar - Another smooth-sippin’ Spanish red, this fruit-forward wine is a blend of Grenache and Spain’s Tempranillo grape.

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