Spanish Potatoes, Peppers And Onions |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This easy side dish was created in the papas bravas or angry potatoes style, but it adds red onion and bell peppers to the mix. You can adjust the heat by using some regular tomato sauce, and not just the hot, if you prefer. Ingredients:
2lbs baby gold potatoes, halved(or yukon golds, quartered) |
1 large red onion, cut into slivers or thin wedges |
2 large bell peppers, or 6 mini sweets, cut into about 1 inch pieces |
olive oil |
4 cloves garlic, minced |
2 limes |
about 20oz hot tomato sauce(look in the mexican section, or mexican markets) |
1t smoked spanish paprika |
2t honey |
4-6oz cotija, grated |
fresh cilantro |
kosher or sea salt and fresh ground pepper |
Directions:
1. Toss taters, onions and peppers with a bit of olive oil and salt and pepper.
2. Roast at 400 for about 35-45 minutes(use cast iron, if possible), until fork tender(depends on size and type of potato used, start testing at 30)
3. Meanwhile, drizzle a small amount of olive oil in small sauce pan and add garlic.
4. Cook over medium low heat for about 30 seconds.
5. Add juice from both limes.
6. Add tomato sauce, honey, and paprika and cook at a low simmer for about 10 minutes.
7. When veggies are just tender, remove from oven and cover with tomato sauce mixture.
8. Return to oven and cook another 10 minutes.
9. Sprinkle with grated cheese and fresh cilantro at serving.
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