A delicious Tapas dish of potatoes in a bite-y tomato sauce. This recipe makes alot of sauce, enough for a good 1kg of potatoes. The sauce keeps in the fridge for a few days so just make enough potatoes for how many you're serving. This sauce is also very chunky, you can process it if you prefer a smoother sauce.
potatoes, peeled & cubed
1 L brown onion, diced
1 bay leaf
2-3 red bird's eye chilis, finely chopped
3 cloves garlic, crushed
2 tbsp tomato paste
20ml/1 tbsp soy sauce
400g tin peeled tomatoes
250ml/1 glass white wine
Preheat an oven 230°C/450°F.
Place potatoes in a baking tray.
Coat with oil. Season with salt & pepper.
Roast 30-40 mins or until tender.
In a pan fry onions with bay leaf.
When soft, Add chilis, garlic, tomato paste, soy sauce.
Cook over low heat 10 mins. Stirring often.
Add tomatoes, wine. Bring to boil.
Simmer 10-15 mins.
Tomato flavour shouldn't dominate, it should be slightly sweet.
Take bay leaf out of sauce.
Serve with sauce over the potatoes.
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