1.5 – 2 pounds red skin potatoes, quartered into bite size pieces
Olive oil spray
1/2 white or yellow onion, diced
3 cloves garlic, minced
1/2 tsp paprika
1/4 tsp cayenne or red pepper flake
2 tsp garlic powder + more for potatoes
1 6-oz. can tomato paste or sub 1 14-oz can crushed tomatoes and omit the water
2-3 tsp hot sauce
fresh parsley for topping
▪ Soak quartered potatoes in very hot water for 10-15 minutes. In the meantime, preheat oven to 450 degrees F.
▪ Once potatoes are soaked, dry thoroughly and then add to a baking sheet, spritz with the olive oil and a generous sprinkling of sea salt and garlic powder. Toss to coat.
▪ Bake for 20-25 minutes or until golden brown and cooked through, stirring once. Test by spearing a potato with a toothpick – it should be relatively easy to push through.
▪ While the potatoes are baking, prepare your spicy tomato sauce. Heat a large skillet over medium-low heat. Add onion and garlic and 1/2 tsp salt and stir. Cook for 7-8 minutes to slowly “sweat” until the mixture becomes translucent and very fragrant, adding 1-2 Tbsp. of water to the pan, as needed, to prevent vegetables from sticking. If it begins brown, turn down the heat to low and stir frequently.
▪ Add paprika, garlic powder, cayenne and stir. Then add tomato paste, hot sauce and 1 1/2 cups water and stir. Cook for 10-12 minutes or until simmering and the flavors are well blended. Reduce heat if it begins to bubble too vigorously. Taste and adjust seasonings as needed.
▪ For a smooth sauce, puree in a blender or food processor until smooth. Otherwise, set aside.
▪ Remove potatoes from oven. Place in 3-4 small serving dishes and drizzle with tomato sauce. Top with chopped parsley.