Prep 1 hr 30 mins
Cook 45 mins
From Fine Cooking Appetizers 2007. I love these with more tapas and a pitcher of sangria.
For the Sauce
- 1 1⁄2 tablespoons extra virgin olive oil
- 1⁄3 cup onion, chopped (about 1/2 small onion)
- 1⁄3 cup carrot, chopped (1 small)
- 2 medium garlic cloves, smashed and peeled
- 1 tablespoon dry white wine
- 1⁄4 teaspoon smoked paprika or 1⁄4 teaspoon regular paprika
- 1⁄4 teaspoon ground cumin
- 1 1⁄2 cups canned tomatoes, coarsely chopped (with juices)
- 3 sprigs fresh thyme
- 1 teaspoon granulated sugar
- 1⁄4 teaspoon Tabasco sauce (more to taste)
- kosher salt & freshly ground black pepper
- 1⁄4 teaspoon sherry wine vinegar
For the Potatoes
- 2 1⁄2 lbs yukon gold potatoes, white (about 8 medium, no need to peel) or 2 1⁄2 lbs red potatoes, scrubbed and cut into 1-inch pieces (about 8 medium, no need to peel)
- 1⁄2 cup extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh rosemary, chopped
- MAKE THE SAUCE: In a small (1- or 2-qt.) saucepan, heat the olive oil over medium heat. Add the onion, carrot, and garlic and cook, stirring frequently until softened but not browned, about 5 minutes.
- Add the wine and let it reduce until almost evaporated, about 1 minute. Add the paprika and cumin and stir for about 15 seconds. Add the tomatoes and their juices, the thyme sprigs, sugar, Tabasco, 1/4 teaspoons salt and a few grinds of pepper.
- Reduce heat to a gentle simmer and cook, uncovered, stirring occasionally, to reduce the sauce somewhat and intensify its flavor. This should take about 1 hour; depending on how much juice you started with, you may need to add up to 1/2 cup water during simmering to keep the consistency saucy rather than dry.
- Fish out the thyme springs. Puree the sauce with an immersion blender or a regular blender (vent the top and hold a folded dishtowel over the lid) until it's smooth if needed. Stir in the sherry vinegar. Taste and add salt and pepper, if needed. The sauce should be slightly spicy and you should have about 1 1/2 cups.
- ROAST THE POTATOES: Heat the oven to 425°F Toss the potatoes with the olive oil, 1 teaspoons salt, and rosemary (if using) on a large rimmed baking sheet. Roast, turning the potatoes with a metal spatula every 15 minutes until they're browned and crisp outside and tender inside, about 45 minutes.
- Put the potatoes in a serving dish and put the sauce in a small dish next to the potatoes along with a spoon.