Potato Week with another Spanish recipe, and what better for a Friday night than this tapa with a glass (read jug) of sangria.
Recipe from Taste.com.au. Serves 4 for tapas.
1.5kg sebago potatoes, peeled
1/3 cup olive oil
1 red onion, chopped
3 garlic cloves, chopped
½ teaspoon chilli powder
2 teaspoons smoked paprika
1/3 cup dry white wine
400g can diced tomatoes
1 teaspoon dried oregano
¼ cup flat-leaf parsley leaves, chopped
1. Preheat oven to 200°C.
2. Place potatoes in a large saucepan. Cover with cold water and bring to the boil over medium-low heat (potatoes should still be firm). Drain and set aside for 15 minutes.
3. When cool enough to handle, cut potatoes into 2cm cubes.
4. Pour ¼ cup oil into a roasting pan. Place in oven for 5 minutes or until oil and pan are hot.
5. Carefully add potatoes to pan. Turn to coat. Roast for 40 minutes or until crisp and tender.
6. Meanwhile, heat remaining 1 tablespoon oil in a saucepan over low heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft.
7. Add garlic and cook for 1 minute.
8. Add chilli powder and paprika. Cook, stirring, for 1 minute.
9. Add wine. Increase heat to high and bring to the boil. Cook for 3 minutes or until reduced by half.
10. Add tomatoes and oregano. Reduce heat to medium. Simmer, uncovered, for 20 minutes or until sauce has thickened. Season with salt and pepper.
11. Transfer sauce to a food processor and process until smooth. Return to saucepan.
12. Cook, stirring, over medium heat for 3 minutes or until heated through. Stir through parsley.
13. Transfer potatoes to a serving bowl. Spoon over sauce and toss gently to coat. Serve with alioli.
Note: Jonas and I like to make double the sauce quantity then scrape the serving dish clean with chunks of crusty bread. We also add a little more chilli powder to increase the heat.