Crispy Potato Bites with Tomato and Garlic Sauce
This recipe is broken down into two main parts: the potato bites and the sauce. You can make the sauce while the potatoes are roasting.
—
Yield: Serves 4 as an appetizer or side dish
Prep time: 15 minutes
Cook time: 35-45 minutes
Ingredients
For the Crispy Potato Bites:
· 1.5 lbs (about 700g) baby potatoes or Yukon Gold potatoes, cut into 3/4-inch chunks
· 2 tablespoons olive oil
· 1 teaspoon smoked paprika (optional, for a smoky flavor)
· 1/2 teaspoon garlic powder
· Salt and freshly ground black pepper to taste
· Optional garnish: Fresh chopped parsley or chives
For the Tomato and Garlic Sauce:
· 2 tablespoons olive oil
· 4-5 large garlic cloves, minced
· 1 (14.5 oz / 400g) can of crushed tomatoes or tomato puree
· 1 teaspoon dried oregano
· A pinch of red pepper flakes (optional, for heat)
· 1/2 teaspoon sugar (to balance the acidity of the tomatoes)
· Salt and freshly ground black pepper to taste
· 2-3 fresh basil leaves, torn (optional, for garnish)
—
Instructions
Part 1: The Crispy Potato Bites
1. Preheat and Prep: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Par-cook the Potatoes (Key for Crispiness!): Place the potato chunks in a pot of cold, well-salted water. Bring to a boil and cook for 8-10 minutes, just until they are barely fork-tender. You don’t want them fully cooked, or they’ll fall apart.
3. Rough ‘Em Up: Drain the potatoes thoroughly in a colander. Let them sit for a minute to steam dry. Then, give the colander a few good shakes. This roughs up the edges of the potatoes, creating a starchy surface that will become incredibly crispy in the oven.
4. Season: Transfer the potatoes to a large bowl. Drizzle with 2 tablespoons of olive oil, and add the smoked paprika (if using), garlic powder, salt, and pepper. Toss gently until the potatoes are evenly coated.
5. Roast: Spread the potatoes in a single layer on the prepared baking sheet, ensuring they have some space. Roast for 25-35 minutes, flipping them halfway through, until they are deep golden brown and crispy on the outside.
Part 2: The Tomato and Garlic Sauce
While the potatoes are roasting, make the sauce.
1. Sauté Aromatics: In a saucepan, heat the 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes (if using). Cook for about 1 minute, stirring constantly, until the garlic is fragrant but not browned (browned garlic turns bitter).
2. Simmer the Sauce: Pour in the crushed tomatoes. Add the dried oregano, sugar, salt, and pepper. Stir to combine.
3. Cook: Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook for at least 15-20 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded together. Taste and adjust seasoning.