Categories: Appetizers

Ingredients

• 4 russet potatoes, peeled, cut into large dice
• 1/4 cup olive oil, plus 1 tbsp
• 1/2 cup crushed tomatoes
• 1 1/2 tsp red wine
• 1 tsp paprika
• 1 serrano chile, seeded and chopped
• salt and pepper

Directions

1. Preheat oven to 425.

2. Toss the potatoes with 1/4 cup olive oil and spread on a large baking sheet. Season with salt and pepper and roast in oven for 50-60 minutes, turning once in the middle, until the potatoes are golden brown and crisp.

3. Meanwhile, make the sauce by combining the tomatoes, 1 tbsp olive oil, wine, paprika, chile, salt and pepper in a food processor and process until smooth.

4. Serve the potatoes hot with the sauce on the side for dipping or spooned over the top.

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