Patate croccanti al pomodoro

Ingredienti

• 2 pounds potatoes ((Russets, Yukon Gold, all-purpose potatoes, or any with a high starch content that are good for roasting))
• 1/3 cup olive oil ((around 3 tablespoons for roasting the potatoes, and the rest for the tomato sauce))
• 1 teaspoon salt ((plus a little extra for grinding over the potatoes))
• 1/4 teaspoon pepper
• 3 (to 4) medium tomatoes ((If they aren't in season, you can use a can of chopped tomatoes instead))
• 1 tablespoon tomato paste ((concentrate))
• 3 cloves garlic ((peeled and chopped into a few pieces))
• 2 teaspoons dried oregano ((substitute with mixed Italian herbs, dried basil, or a mix of your favorite dried herbs))
• 1 tablespoon smoked paprika ((if you don't have smoked, regular or sweet are fine))
• 1 1/2 tablespoons honey ((or use sugar instead to taste))
• fresh parsley (to serve - optional)

Preparazione

1. 1

   Preheat the oven to 390F/200C.: Preheat the oven to 390F/200C (fan oven - if using a conventional oven, increase temperature to 420F/215C).

2. 2

   Cut the potatoes into small pieces, add to a large baking pan, drizzle with olive oil and sprinkle over salt.: Wash the potatoes, then cut them into roughly 1.5 inch pieces. Put them into a large baking pan (9 X 13 inches/23 X 33 cm or similar), Drizzle with around 3 tablespoons of the olive oil and toss, then grind over some salt to taste.

3. 3

   Roast for 50 minutes, tossing half way.: Roast the potatoes for about 50 minutes, tossing them half way through to prevent sticking.

4. 4

   Grate the tomatoes over a bowl.: Meanwhile, make the tomato sauce. Start by grating the tomatoes with a coarse grater. If you have a standard flat grater, lay it over the top of a food processor or bowl so that you can grate the pulp straight into it. If you have a box grater, put it into a flat-bottomed bowl or dish so that you can catch the pulp in a similar way. You'll find the tomato skin will naturally get left behind in your hand.

5. 5

   Pulse tomato with the other sauce ingredients in a small food processor or whisk together by hand.: Then, if you have a food processor (a small one is perfect), pulse the tomato pulp together with the rest of the olive oil, the rest of the salt, the pepper, the tomato paste, the garlic, oregano, smoked paprika and honey. If you don't have a food processor, you can simply whisk the ingredients for the sauce together. The only difference is that you should crush the garlic if making it this way.

6. 6

   Toss sauce through crispy potatoes and roast for 10 to 15 minutes longer.: When the potatoes are golden and crisp, toss the sauce through them. Then return to the oven for 10 to 15 minutes, just until the sauce is hot and has started to caramelize slightly on and around the potatoes. If you like you can sprinkle a little fresh parsley over the dish before serving.