Crispy Potatoes with Tangy Tomato Sauce features golden, crispy potatoes paired with a zesty tomato sauce. This dish combines the satisfying crunch of well-seasoned potatoes with the rich, tangy flavor of the sauce, making it a perfect side or snack. It’s an easy-to-make recipe that delivers on both taste and texture.
Serving Suggestions
Serve these crispy potatoes as a tasty side with grilled meats, fish, or poultry. They also make a great standalone snack or appetizer, especially when paired with a dipping sauce or alongside a fresh salad. For added richness, consider garnishing with fresh herbs or a sprinkle of grated cheese.
Pairing Ideas
This dish pairs well with a variety of meals. It complements grilled chicken, steak, or roasted vegetables, offering a crispy and tangy contrast. It also works nicely with other comfort foods, such as burgers or sandwiches. For a more substantial meal, enjoy it with a side of sautéed greens or a hearty soup.
Tips and Notes
- Potatoes: Use waxy potatoes like Yukon Gold or red potatoes for a crispy exterior and tender interior. Cut them into even-sized pieces to ensure uniform cooking.
- Seasoning: Season the potatoes well before baking or frying. Experiment with herbs and spices to customize the flavor to your liking.
- Tomato Sauce: Prepare the sauce with a mix of tomatoes, onions, garlic, and herbs for a tangy and flavorful complement to the crispy potatoes. Adjust seasoning with salt, pepper, and a touch of vinegar or sugar to balance the flavors.
- Storage: Store any leftover crispy potatoes and sauce in separate airtight containers in the refrigerator. Reheat the potatoes in an oven or toaster oven to restore their crispiness.
Enjoy the crispy and tangy combination of Crispy Potatoes with Tangy Tomato Sauce as a delicious addition to your meals!
Crispy Potatoes with Tangy Tomato Sauce
Equipment
- Large mixing bowl
- Baking sheet
- Saucepan
- Stirring spoon
Ingredients
- 1 kg baby potatoes - halved
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic - minced
- 1 can 400g crushed tomatoes
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- 1/2 teaspoon red chili flakes
- 1/4 cup fresh basil - chopped
Instructions
- Preheat your oven to 220°C (428°F).
- In a large mixing bowl, toss the halved baby potatoes with olive oil, salt, and pepper until evenly coated.
- Arrange the potatoes on a baking sheet in a single layer and roast in the preheated oven for 35-40 minutes, flipping halfway through, until they are golden brown and crispy.
- While the potatoes are roasting, prepare the sauce. Heat a saucepan over medium heat, add minced garlic, and sauté until fragrant, about 1 minute.
- Add crushed tomatoes, balsamic vinegar, sugar, and red chili flakes to the saucepan. Stir to combine and simmer on low heat for 20 minutes to allow the sauce to thicken.
- Remove the sauce from heat and stir in chopped basil. Adjust the seasoning with salt and pepper to taste.
- Serve the crispy potatoes hot, generously topped with the tangy tomato sauce.
Notes
The tomato sauce can be prepared in advance and stored in the refrigerator for up to 3 days, enhancing its flavors.
Customize the level of heat by adjusting the amount of red chili flakes according to your preference.
Enjoy this delightful combination of textures and flavors, a testament to the simple joy of well-prepared potatoes and homemade sauce.