Roasted Potatoes with Tomato and Pepper Sauce
Serving Size / Yield
- 2 pounds potatoes, cut into 1 to 1 1/2-inch chunks
- Olive oil
- 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
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.