New Potatoes With Chipotle Ketchup |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1 cup boiling water |
1 cup sun-dried tomatoes (preferably not packed in oil) |
1 1/2 pounds small new potatoes |
1/2 teaspoon salt |
1 tablespoon olive oil |
2 garlic cloves, smashed |
1 teaspoon balsamic vinegar |
1 canned chipotle chile with adobo |
Directions:
1. Pour boiling water over sun-dried tomatoes, and submerge until softened (about 20 minutes); drain and rinse. Put new potatoes in a large, deep pot; cover with cold water. Add salt; bring to a boil. Continue boiling until potatoes are done (about 20 minutes). Put olive oil in a small saucepan over medium-low heat. Add garlic; cook until very soft (about 5 minutes). Let cool slightly, then put in a food processor with the drained tomatoes, balsamic vinegar, and chipotle chile with adobo. Purée until smooth, adding water a little at a time to reach the consistency of ketchup. Drain potatoes well; when cool enough to handle, cut them in half. Serve potatoes with ketchup and Panko-Crusted Oven- Fried Fish.
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