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Gusto
Gusto

Crispy Potatoes and Tomato Sauce

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  • Serves

    8

Ingredients

  • 1.5 kg (3.3 lbs) Yukon gold potatoes, cut into 1 inch cubes
  • 1/4 cup (60 ml) olive oil
  • 1 large white onion, finely chopped
  • 4 cloves garlic, minced
  • 1 cup (240 ml) chicken stock
  • 2 bay leaves
  • 2 small dried red chilies, chopped
  • 1 cup (240 ml) tomato sauce
  • 1 tsp (5 ml) sugar
  • 1 tsp (5 ml) smoked paprika
  • 1 tsp (5 ml) sweet paprika
  • 1 tsp (5 ml) coarse salt
  • 2 tbsp (30 ml) fresh parsley, roughly chopped
  • pinch of dried oregano
  • pinch of dried thyme
  • frying oil
  • salt and pepper

Directions

  1. To remove some of the starch from the potatoes, soak potatoes in cold water for 15 minutes. While the potatoes soak, heat olive oil in a frying pan over medium-high heat.
  2. Add onions and garlic, cook for 2-3 minutes, stirring often, until onions start to soften.
  3. Stir in chicken stock, bay leaves and dried chillies.
  4. Bring to a boil and cook for 5 minutes.
  5. Add tomato sauce, oregano, thyme, sugar, smoked paprika, sweet paprika, and a pinch each of salt and pepper.
  6. Bring sauce to a simmer and cook for 8-10 minutes.
  7. To cook the potatoes, bring frying oil to 375F (190C) in a deep pot.
  8. Drain potatoes and pat dry.
  9. Transfer potatoes to the hot oil and fry for 8-10 minutes, or until crispy and golden on the outside, but still tender on the inside.
  10. Remove potatoes from oil and place on a paper towel to drain.
  11. Season potatoes with coarse salt and top with warm sauce and chopped parsley.
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