The Spanish serve a version of this dish as Tapas. I love roast potatoes with everything.
Hot, Sweet and Spicy Roast Potatoes Preheat oven to 220oC/450oF
Makes 6 to 8 servings
3 Tbsp extra-virgin olive oil, plus extra for brushing the potatoes 8 medium size potatoes, scrubbed and cut into wedges 1 large white onion, chopped 1 bay leaf 1 jalapeño, chopped* 3 Tbsp crushed garlic 2 Tbsp tomato purée 3/4 Tbsp sugar 1 Tbsp soy sauce 15 oz can tomatoes, chopped 6 oz white wine Salt and black pepper, to taste
Brush the potatoes with olive oil and place on a baking sheet. Roast for 15 to 20 minutes, until golden.
Meanwhile, heat the 3 Tbsp of olive oil in a pan over medium heat. Add the onions and bay leaf. Cook until the onions are translucent. Add the jalapeño, garlic, tomato purée, sugar, and soy sauce. Lower the heat and cook for 5 minutes. Add the chopped tomatoes and wine, stirring constantly, raise the temperature to medium and bring to a boil. Lower the heat and simmer for 12 minutes. When the potatoes are cooked, season with salt and pepper. Place in a serving dish and pour the sauce on top. Serve immediately.
*Note: If you prefer a milder sauce, de-seed the pepper. Be sure to wear gloves when chopping the pepper.