Tomato fried potatoes
Another day, another silly sounding recipe name. This one's totally accurate though, because the dish really is fried potatoes with a hint of tomato. As simple as they are, they're also delicious, a breeze to prepare, and a nice alternative to plain ol' fried potatoes. Be sure to use baby potatoes only. That way they'll be soft and silky without falling apart.
Tomato fried potatoes
Another day, another silly sounding recipe name. This one's totally accurate though, because the dish really is fried potatoes with a hint of tomato. As simple as they are, they're also delicious, a breeze to prepare, and a nice alternative to plain ol' fried potatoes. Be sure to use baby potatoes only. That way they'll be soft and silky without falling apart.
Cooking Instructions
- 1
Put the potatoes in a deep-sided pan and add enough water to cover them by about 3/4. Add the tomato paste and stock paste, and bring to a boil on medium-high heat. Boil until only about 1 cup liquid remains. The potatoes should be mostly cooked by this point.
- 2
Add the onion and garlic and toss. Continue cooking until all the liquid is gone, the onions turn jammy, and the potatoes start crisping. Fry a final 5 minutes or so, shaking the pan occasionally so the potatoes scorch a bit but don't burn. A little char is delicious, but too much is...well, it's not good. Season the potatoes at the end with a sprinkle of salt and freshly cracked black pepper. Serve hot.
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