Crispy Potatoes with Spicy Tomato Sauce
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.
Source: EatingWell Magazine, March/April 2011
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Recipe Summary
Ingredients
Directions
Tips
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.
Nutrition Facts
Serving Size: about 3/4 cup potatoes & 2 tablespoons sauce
Per Serving:
212 calories; protein 4.3g; carbohydrates 33g; dietary fiber 3.9g; sugars 3.5g; fat 7.8g; saturated fat 1.1g; vitamin a iu 143.6IU; vitamin c 17.8mg; folate 44.3mcg; calcium 39.3mg; iron 2.1mg; magnesium 47.9mg; potassium 872.7mg; sodium 296.7mg; thiamin 0.1mg.
Exchanges:
2 starch, 1/2 vegetable