“Spicy potato dish, adapted from a local cookbook.”
READY IN:
1hr 5mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425F Peel and roughly dice the potatoes about 5/8 inch in size.
  2. Place in bowl and toss with the 2 Tbsp olive oil, place on a baking tray and cook for 50 minutes (turn halfway) or until golden brown and crispy.
  3. Remove from the oven.
  4. Combine tomato paste, the extra olive oil, vinegar, paprika, Tabasco and salt in a bowl and stir to combine.
  5. Add the roasted potatoes and toss to combine.
  6. Serve immediately.

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