Cooking Instructions
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Step 1
Wash and cut in half the
Baby Potatoes (960 mL)
Step 2
Peel and thinly slice the
Garlic (4 cloves)
Step 3
Peel and finely chop the
Onion (1/2)
Step 4
Chop the
Tomatoes (360 g)
Step 5
Wash and thinly slice the
Scallions (to taste)
Step 6
Preheat oven to 425 degrees F (220 degrees C).
Step 7
On a rimmed baking sheet, toss the baby potatoes with
Olive Oil (15 mL)
and season with
Salt (2 g)
and
Ground Black Pepper (as needed)
.
Step 8
Bake the potatoes for 45 to 50 minutes, flipping each potato halfway through cooking.
Step 9
While the potatoes are baking, cook the garlic in
Olive Oil (15 mL)
over medium-low heat. Stir constantly and cook until the garlic starts to turn golden.
Step 10
Add the onion and
Paprika (1 g)
. Cook and stir the garlic, onions and paprika mixture for about 5 minutes until the onion is translucent.
Step 11
Stir in the tomato. Add the
Apple Cider Vinegar (8 mL)
,
Paprika (1 g)
,
Granulated Sugar (4 g)
,
Cayenne Pepper (as needed)
,
Hot Sauce (5 drops)
and the
Ground Black Pepper (as needed)
,
Salt (2 g)
. Combine well.
Step 12
Increase heat to medium high. Bring mixture to a boil, stirring frequently. Reduce to low and simmer for 15 minutes until the tomatoes are tender and the sauce thickens slightly.
Step 13
Transfer the tomato sauce to a blender or food processor. Blend until the sauce is smooth. Set aside until the potatoes are done.
Step 14
To serve, arrange the roasted potatoes on a serving dish. Top with a generous amount of the garlic tomato sauce. Serve with additional tomato sauce,
Mayonnaise (to taste)
and scallion ( to taste) if desired. Enjoy!
