Printer Friendly Recipe

Recipe by Stephen Pavy

Serves: 6 as small plates, double recipe for 6 full servings

Serve with
Joseph Phelps Vineyards Sauvignon Blanc
Fogdog Pinot Noir

This can be part of the appetizers, small portions served “tapas” style, or could be a side to the main dish.

1 1/3 lbs.	Waxy potatoes, peeled and cubed
3 Tbsp.	Olive oil
1	Onion, finely sliced
2	Garlic cloves, finely sliced
pinch dried pepper flakes
1 tsp.	Smoked paprika (pimenton)
14 oz.	Can chopped tomatoes
pinch sea salt

Cook potatoes in salted water for 10 minutes, drain.

Heat 1 Tbsp. olive oil in non-stick frying pan and cook onion until soft.

Add garlic, pepper flakes, paprika and tomatoes and cook for 10 minutes until somewhat thickened.

Heat remaining 2 Tbsp. oil in frying pan and fry potatoes over medium heat until golden (about 10 minutes).

Add sea salt flakes to potatoes.

Serve sauce over crisped potatoes.