Crispy Potatoes and Tomato Sauce

Ease of preparation rating: Easy.

Yield:  8 servings.

Ingredients:

1.5 kg (3.3 pounds) Yukon gold potatoes, cut into 1 inch cubes

1/4 cup (60ml) olive oil

1 large white onion, finely chopped

4 cloves garlic, minced

1 cup (240ml) chicken stock

2 bay leaves

2 small dried red chilies, chopped

1 cup (240ml) tomato sauce

1 teaspoon (5ml) sugar

1 teaspoon (5ml) smoked paprika

1 teaspoon (5ml) sweet paprika

1 teaspoon (5ml) coarse salt

2 tablespoons (30ml) fresh parsley, roughly chopped

Pinch of dried oregano

Pinch of dried thyme

Frying oil

Salt and pepper

 

Method:

To remove some of the starch from the potatoes, soak potatoes in cold water for 15 minutes. While the potatoes soak, heat olive oil in a frying pan over medium-high heat.

Add onions and garlic, cook for 2-3 minutes, stirring often, until onions start to soften.

Stir in chicken stock, bay leaves and dried chilies.

Bring to a boil and cook for 5 minutes.

Add tomato sauce, oregano, thyme, sugar, smoked paprika, sweet paprika, and a pinch each of salt and pepper.

Bring sauce to a simmer and cook for 8-10 minutes.

To cook the potatoes, bring frying oil to 375oF (190oC) degrees in a deep pot.

Drain potatoes and pat dry.

Transfer potatoes to the hot oil and fry for 8-10 minutes, or until crispy and golden on the outside, but still tender on the inside.

Remove potatoes from oil and place on a paper towel to drain.

Season potatoes with coarse salt and top with warm sauce and chopped parsley.

This website uses cookies and third-party services. Read privacy policy. Ok