Potatoes Spanish Roasted with Tomato Sauce

By timbrehse

Ingredients

• 2 pounds Yukon gold potatoes, or other waxy potato (peeled or un-peeled, your choice), cut into 1 to 1 1/2-inch chunks
• Olive oil
• Salt
• 1/2 medium yellow onion, chopped
• 3 garlic cloves, chopped
• 1/2 cup white wine (can substitute stock)
• 2 Tbsp tomato paste
• A 14-ounce can of crushed tomatoes
• 2 teaspoons Tabasco or other hot sauce
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon sugar

Details

Servings 4
Preparation time 5mins
Cooking time 65mins
Adapted from spanish-potatoes

Preparation

Step 1

Preheat oven to 375°F.
Toss the potatoes with 3 tablespoons of olive oil and salt well.
Roast until browned, about 50 minutes.

Sauce.
Heat 2 tablespoons of olive oil in a medium pot set over medium-high heat.
Sauté the chopped onions, stirring occasionally until they begin to brown on the edges.
Add the garlic and sauté another 2 minutes.
Add the white wine to the pan and turn the heat to high.
Boil on a high boil until the wine is reduced by half
Add the tomato paste and stir to combine.
Add the crushed tomatoes, Tabasco sauce, salt, sugar and smoked paprika.
Stir well and reduce the heat to a bare simmer. Let the sauce cook slowly while the potatoes roast. Use a blender or an immersion blender to purée the sauce until smooth.

When the potatoes are well browned, toss with the tomato sauce and return to the casserole pan. Continue to roast until the tomato sauce dries out a bit on the potatoes and caramelizes
Serve with the remaining tomato sauce