Can you turn potatoes into a main course? Absolutely. In this recipe of Grilled Potatoes in a Smoky Tomato Sauce we´re doing just that. These grilled potatoes have the most incredible texture & flavor and the smoky tomato sauce takes them over-the-top.
Once again, we are grabbing the humble potato and creating an extraordinary dish. Like I said, you can serve these spuds as a main course, but they also work great as a tapas appetizer or even as a side dish.
To make this recipe, I used yukon gold potatoes, but you can use any potatoes you like. The secret to the smoky tomato sauce is using a Spanish paprika from La Vera. It has an incredible depth of flavors and is what makes this dish.
TIPS & TRICKS to Make this Recipe: Don´t over boil your potato wedges, otherwise they will fall apart and the entire dish won´t work. Usually between 14 to 15 minutes does the trick. I grilled the potatoes on a grilling pan, but you can totally grill them on the bbq.
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Grilled Potatoes in a Smoky Tomato Sauce
- 1 large yukon gold potato
- 3 cloves garlic finely minced
- 1/2 onion finely diced
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 15 oz can tomato sauce 400 grams
- 3 tbsp extra virgin olive oil 45 ml
- handful freshly chopped parsley
- sea salt
- black pepper
Scrub clean and pat dry 1 large yukon gold potato, cut it into 8 evenly sized wedges, I like to cut the potato in half lengthwise, then each half in half lengthwise again, and then cut in at an angle to create the wedges, add the potato wedges into a stock pot, fill it with cold water to about 1/2 inch above the potatoes and heat it with a high heat, after 14 to 15 minutes the wedges should be cooked through, pierce one with a toothpick, if it easily goes in but with resistance, they are perfect, do not over boil or they will fall apart, using a slotted spoon transfer to a dish and set aside
Meanwhile, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after heating the oil for 2 minutes add in 1/2 onion finely diced and 3 cloves garlic finely minced, mix with the olive oil, after 3 minutes and the onions are translucent, add in 1 tsp of sweet smoked Spanish paprika, give it a quick mix, then add in one 15 oz can of tomato sauce, 1/2 tbsp freshly chopped parsley and season everything with sea salt & black pepper, mix until well combined and lower the fire to a low heat
Once the wedges are cool enough to handle, transfer to a cutting board, gently pat them dry with paper towels, brush a kiss of extra virgin olive oil on the wedges and season with sea salt & black pepper
Heat a large grilling pan with a medium heat, after 3 minutes add the wedges into the pan, making sure they are all in a single layer, after 5 to 6 minutes gently flip to grill the other side, after a total grilling time of 11 to 12 minute they should be ready to go
Add some of the simmering smoky tomato sauce into a serving dish, place a couple grilled potato wedges over the sauce and sprinkle with freshly chopped parsley, enjoy!
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