Roasted Potatoes with Tomato and Pepper Sauce

Roasted Potatoes with Tomato and Pepper Sauce


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This savory side dish recipe mixes scrumptious potatoes with spicey tomato sauce. Whip this recipe up to create a delicious appetizer that goes with any meal!

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Chicago IL

Time needed

5 min preparation + 60 min cooking

Serving Size / Yield

4 servings


  • 2 pounds potatoes, cut into 1 to 1 1/2-inch chunks
  • Olive oil
  • Salt
  • 1/2 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 Tbs tomato paste
  • A 14-oz crushed tomatoes
  • 2 tsp Tabasco
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp sugar

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Preheat oven to 375°F. Toss the potatoes with olive oil and salt well. Arrange in one layer on a rimmed baking tray and roast until browned.

While the potatoes roast, heat 2 tablespoons of olive oil in a medium pot set over medium-high heat. Sauté the chopped onions, stirring occasionally, for 4-5 minutes. Add the garlic and sauté another 2 minutes.
Add the tomato paste and stir to combine. Add the crushed tomatoes, Tabasco sauce, salt, sugar and smoked paprika. Stir and reduce the heat to a bare simmer. Let the sauce cook slowly while the potatoes roast.

Remove potatoes, place in bowl, and ladle cooked sauce on top. Serve.

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