Categories: Appetizers
Ingredients
- 4 russet potatoes, peeled, cut into large dice
- 1/4 cup olive oil, plus 1 tbsp
- 1/2 cup crushed tomatoes
- 1 1/2 tsp red wine
- 1 tsp paprika
- 1 serrano chile, seeded and chopped
- salt and pepper
Directions
-
Preheat oven to 425.
-
Toss the potatoes with 1/4 cup olive oil and spread on a large baking sheet. Season with salt and pepper and roast in oven for 50-60 minutes, turning once in the middle, until the potatoes are golden brown and crisp.
-
Meanwhile, make the sauce by combining the tomatoes, 1 tbsp olive oil, wine, paprika, chile, salt and pepper in a food processor and process until smooth.
-
Serve the potatoes hot with the sauce on the side for dipping or spooned over the top.