Ingredients:
1 lb potatoes, cut into 1-1/2 inch pieces
1/4 cup olive oil
salt and pepper
1 small onions, chopped
1 garlic cloves, minced
1/2 teaspoon chili flakes
1/2 teaspoon cumin
1 teaspoon paprika
1 tablespoon tomato paste
1/4 cup dry white wine
2 tomatoes, finely chopped
1 tablespoon fresh parsley, chopped
Directions:
Spread the potato pieces over a baking sheet, pour over most of the olive oil and sprinkle with a bit of salt and pepper.
Bake at 425 F for 30 minutes or until the potatoes are cooked and crispy.
Turn once during baking.
Meanwhile, make the tomato sauce by heating the leftover olive oil in a frying pan.
Add the onions and saute for a couple minutes.
Add the remaining ingredients except the parsley and let simmer for 10 minutes or until the mixture is thick.
Serve the sauce over the potatoes as is, or puree it in a food processor or blender, if you prefer a smoother texture.
Garnish with the parsley.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.