This Spanish-inspired appetizer recipe is a mouthful of adventure in every bite. Golden, crisp roasted potatoes are topped with a homemade garlic tomato sauce, mayo, and chopped green onions.
Preheat oven to 425 degrees. On a rimmed baking sheet, toss the prepared potatoes with 1 tablespoon of olive oil and season with half of the salt and half the black pepper.
Bake the potatoes for 45 - 50 minutes, flipping each potato halfway through cooking.
While the potatoes are baking, cook the garlic in the remaining olive oil over medium-low heat. Stir constantly and cook until the garlic starts to turn golden.
Add the onions and paprika. Cook and stir the garlic, onions and paprika mixture for about 5 minutes until the onion is translucent.
Stir in the tomatoes. Add the vinegar, remaining paprika, sugar, cayenne, hot sauce and the rest of the salt and pepper. Combine well.
Increase heat to medium high. Bring mixture to a boil, stirring frequently. Reduce to low and simmer for 15 minutes until the tomatoes are tender and the sauce thickens slightly.
Transfer the tomato sauce to a blender or food processor. Blend until the sauce is smooth. Set aside until the potatoes are done.
To serve, arrange the roasted potatoes on a serving dish. Top with a generous amount of the garlic tomato sauce.
Serve with additional tomato sauce, mayonnaise and chopped green onions if desired.
Notes
Nutritional information does NOT include the addition of mayonnaise or green onions.