 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
If you want a Spanish meal, serve this along with a selection of other dishes, like fried padron peppers and chorizo sausage. Ingredients:
1 lb potato, cut into 1-1/2 inch pieces |
1/4 cup olive oil |
salt and pepper |
1 small onion, chopped |
1 garlic clove, minced |
1/2 teaspoon chili flakes |
1/2 teaspoon cumin |
1 teaspoon paprika |
1 tablespoon tomato paste |
1/4 cup dry white wine |
2 tomatoes, finely chopped |
1 tablespoon fresh parsley, chopped |
Directions:
1. Spread the potato pieces over a baking sheet, pour over most of the olive oil and sprinkle with a bit of salt and pepper.
2. Bake at 425°F for 30 minutes or until the potatoes are cooked and crispy.
3. Turn once during baking.
4. Meanwhile, make the tomato sauce by heating the leftover olive oil in a frying pan.
5. Add the onions and sauté for a couple minutes.
6. Add the remaining ingredients except the parsley and let simmer for 10 minutes or until the mixture is thick.
7. Serve the sauce over the potatoes as is, or purée it in a food processor or blender, if you prefer a smoother texture.
8. Garnish with the parsley.
|
|