Tapas - Roasted Potato Wedges with Chili Tomato Sauce

From the kitchen of One Perfect Bite...Spaniards love potatoes. French fries accompanied nearly every meal we had in Spain and roasted potatoes, in one form or another, appeared on all the tapas menus we encountered. The potatoes I'm featuring tonight are a mild version of the hot and spicy home fries called Patatas Bravas. I like to use the wedge shape because it is ideal for dipping and dunking and it is easier to serve as a tapas entry. The potato wedges can also be eaten without utensils and that makes them ideal tapas fare. I blanch the potatoes I use for this dish. It gives them a head start on the cooking process and allows me to use a higher heat to nicely brown and crisp the exterior of the potatoes without burning them. This is an extremely simple dish to make and it can be sauced to your personal taste. I prefer to use fresh chilies in the sauce, but red pepper flakes make an adequate substitute if fresh chilies are not available. While it is a matter of personal preference, I do not completely puree the chili tomato sauce. I like my sauce to have a bit of texture and the wedges are thick enough to handle it. I do hope you'll give this recipe a try. Here is how the potatoes are made.


Roasted Potato Wedges with Chili Tomato Sauce...from the kitchen of One Perfect Bite

Ingredients:
2 pounds potatoes, halved
2 tablespoons olive oil
1 teaspoon ground sweet paprika
1 clove garlic, crushed
Chili Tomato Sauce
1 tablespoon olive oil
1/2 cup chopped red onion
1 clove garlic crushed
1 small fresh chili, diced
1 teaspoon ground sweet paprika
1 (425g) can undrained crushed tomatoes
2 tablespoons white wine
1 tablespoon tomato paste
1 tablespoon white wine vinegar
2 teaspoons sugar
1 tablespoon finely chopped fresh parsley

Directions:
1) Preheat oven to 400 F. Peel potatoes. Cut each potato half into 3 wedges. Place potato wedges in a deep pan and add enough water to cover them. Add some salt to water, and bring to a boil. Reduce heat and simmer for 3 minutes. Remove from stove and drain. Pat completely dry. Place wedges in a single layer is a baking pan.
2) Add paprika and crushed garlic to olive oil. Pour over potatoes and toss to coat all surfaces with oil. Bake, turning once, until browned and crisped, about 50 to 60 minutes. Season with salt and serve immediately with chili tomato sauce. Yield: 8 to 10 servings.
3) To make Chili Tomato Sauce: Heat oil in a 10-inch skillet, Add onion, garlic, chili and paprika and cook, stirring, until onion is soft. Add crushed tomatoes, wine, tomato paste, vinegar and sugar. Simmer, uncovered, about 15 minutes or until sauce thickens slightly. Using an immersion blender or blender, process mixture until almost smooth. Stir in parsley.

                    

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