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Crispy Potatoes with Spicy Tomato Sauce
EatingWell Test Kitchen
“This recipe is inspired by our love of the Spanish tapa Patatas Bravas—crispy bites of potatoes sometimes served with a spicy tomato sauce. If you're not in the mood for a spicy sauce, just add a tiny pinch of crushed red pepper or omit it altogether. The recipe makes lots of the zesty, lycopene-rich sauce—any leftover sauce will hold well for a few days. Try it in an omelet or as a sandwich spread.”
1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
6 cloves garlic, minced
1 15-ounce can crushed tomatoes, preferably fire-roasted
½ teaspoon smoked paprika (see Note), optional
½ teaspoon crushed red pepper
½ teaspoon salt, divided
1½ pounds new or baby potatoes, scrubbed and cut into ¾- to 1-inch cubes
¼ teaspoon freshly ground pepper
1Heat 1 teaspoon oil in a medium saucepan over medium heat. Add garlic and cook, stirring, for 1 minute. Add tomatoes, paprika, crushed red pepper and ¼ teaspoon salt. Adjust heat so the sauce is simmering and cook, stirring occasionally, until thickened to the consistency of ketchup, 16 to 20 minutes.
2Meanwhile, toss potatoes, pepper and the remaining ¼ teaspoon salt in a medium bowl. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add the potatoes and toss to coat. Cook, stirring frequently, until the potatoes are dark golden brown and tender, 15 to 20 minutes. Serve the potatoes with the sauce for dipping.
Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 1 week.
Note: Smoked paprika is made from smoke-dried red peppers and adds earthy, smoky flavor. It can be used in many types of savory dishes. Look for different types of paprika at some large supermarkets or at tienda.com or penzeys.com.