Crispy Potatoes with Tangy Tomato Sauce
Ann Roberts
Roasting the potatoes in a good amount of olive oil gives them a crispy fried flavor without the hassle of deep frying. The sauce can be made up to three days ahead.
ingredients
- For the sauce:
- 1 1/2 Tbs. extra-virgin olive oil
- 1/3 cup chopped onion (1/2 small)
- 1/3 cup chopped carrot (1 small)
- 2 medium cloves garlic, smashed and peeled
- 1 Tbs. dry white wine
- 1/4 tsp. sweet pimentón (or paprika)
- 1/4 tsp. ground cumin
- 1 1/2 cups canned tomatoes with juice, chopped coarsely
- 3 large sprigs thyme
- 1 tsp. granulated sugar
- 1/4 tsp. Tabasco, more to taste
- Kosher salt and freshly ground black pepper to taste
- 1/4 tsp. sherry vinegar
- For the potatoes:
- 2 1/2 lb. (about 8 medium) Yukon Gold, white, or red potatoes, scrubbed and cut into 1-inch pieces (no need to peel)
- 1/2 cup extra-virgin olive oil
- Kosher salt
- 1 tsp. chopped fresh rosemary (optional)
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