Ingredients:
2 Pounds yellow potatoes, par cooked
Olive oil
Kosher salt
fresh ground black pepper
For the sauce:
3 cloves of garlic
2 Tablespoons Spanish Smoked Paprika, you can buy it from The Spice House
1 Tablespoon Sherry Vinegar, you can buy it from Amazon.com
4 ripe plum tomatoes, peeled and seeded
1 teaspoon, kosher salt
1/2 cup good quality olive oil
Method:
To roast the potatoes:
1. Turn the oven to 400 convection or 375 Bake, convection is preferred if you have the choice.
2. Cut the potatoes in half or quarters depending on the size. Place them in salted water in a a saucepan and bring to a boil, continue until they are tender but not falling apart.
3. In an oven proof skillet, I use a large cast iron skillet, spray the pan with olive oil, add the potatoes and drizzle with olive oil and kosher salt and fresh ground pepper. Roast until they are a beautiful golden brown.
For the sauce:
1. Put a small saucepan of water on to boil. Core the tomatoes and cut an 'X"on the pointed side of the plum tomatoes.
2. When the water boils submerge the tomatoes for ten seconds and then place the tomatoes in cold water. Starting with the "X", peel the tomatoes. Cut the tomatoes in half and and squeeze the seeds out.
3. Place all the ingredients in a blender and puree until an emulsified sauce arrives.
4. Remove the hot potatoes from the oven and pour this yummy sauce all over them, bets when served piping hot.
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