This Spanish-inspired appetizer recipe is a mouthful of adventure in every bite. Golden, crisp roasted potatoes are topped with a homemade garlic tomato sauce, mayo, and chopped green onions.
Author: Buy This Cook That
, washed, halved
, thinly sliced
Apple Cider Vinegar
Ground Black Pepper
Wash and cut in half the Baby Potatoes (4 cups)
Peel and thinly slice the Garlic (4 cloves)
Peel and finely chop the Onion (1/2)
Chop the Tomatoes (2 cups)
Wash and thinly slice the Scallions (to taste)
Preheat oven to 425 degrees F (220 degrees C).
On a rimmed baking sheet, toss the baby potatoes with Olive Oil (1 Tbsp) and season with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp).
Bake the potatoes for 45 to 50 minutes, flipping each potato halfway through cooking.
While the potatoes are baking, cook the garlic in Olive Oil (1 Tbsp) over medium-low heat. Stir constantly and cook until the garlic starts to turn golden.
Add the onion and Paprika (1/2 tsp). Cook and stir the garlic, onions and paprika mixture for about 5 minutes until the onion is translucent.
Stir in the tomato. Add the Apple Cider Vinegar (1/2 Tbsp), Paprika (1/2 tsp), Granulated Sugar (1 tsp), Cayenne Pepper (1/4 tsp), Hot Sauce (5 drops) and the Ground Black Pepper (1/4 tsp), Salt (1/4 tsp). Combine well.
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.
Transfer the tomato sauce to a blender or food processor. Blend until the sauce is smooth. Set aside until the potatoes are done.
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!
Nutrition Per Serving
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