These last few days have been very long and very busy with the end of my swim season. Our Final Meet of the Season – Day One, Our Final Meet of the Season – Day 2, but I have still been in the kitchen cooking a bit too. I made a ham, mushroom and red pepper quiche, but I needed something to go with my quiche. Potatoes and quiche are always a good combination in my book, but I wanted something a little different than just regular old potatoes. I decided on making some spicy potatoes with a tomato-jalapeno sauce. They are similar to patatas bravas Patatas Bravas, but just different enough to be considered something new. These potatoes were a very good choice to accompany my quiche.
Like so many other recipes I make, these only required a few simple, basic ingredients, and were not difficult to make either, which is great when pressed for time. Lately, I have been pressed for time a lot too.
Spicy Potato Wedges with Tomato-Jalapeno Sauce
2 large russet potatoes, peeled and cut into wedges
2 large tomatoes, diced
1 shallot, diced fine
1 TBSP garlic
2-3 TBSP olive oil (I used basil olive oil this time)
1 tsp allspice
1 TBSP paprika
salt & pepper to taste
1 jalapeno, diced fine
1 TBSP balsamic vinegar
1/4 cup fresh basil, chiffonade
Cut the potatoes into wedges and place in cold water. Bring to a boil, then reduce the heat to a simmer and continue to cook for about ten minutes.
While the potatoes are cooking, make the tomato jalapeno sauce. Saute the shallots, jalapenos and garlic in olive oil for about 2 minutes. Since I was using basil, and I had basil olive oil, I used that to saute my vegetables in.
Add in the tomatoes and balsamic vinegar and continue to cook for about 10 minutes, or until most of the liquid has evaporated and you have a thick sauce.
Add the basil at the very end. You can also change it up a bit and use cilantro instead of basil if you prefer. This would also be a good spread for bruschetta or to top over some roasted chicken too.
Preheat the oven to 400* F or 200* C
When the potatoes are ready, drain them and pat them dry with a paper towel. Mix all the spices and salt and pepper together. Drizzle olive oil over the potatoes then sprinkle the spice mixture over the potatoes. Roast in the oven for about 20-30 minutes, or until they are golden and crispy. Turn the potatoes after about 10 or 15 minutes to ensure even cooking and browning.
When the potatoes are cooked, serve them immediately with the tomato jalapeno sauce. These are best when served hot. Nothing like hot potatoes. 🙂
Have a great day Everyone. Stay safe and stay well. ‘Til next time.