Step-by-Step Guide to Make Quick Tomato fried potatoes
Hey everyone, it's me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Prepare Award-winning Tomato fried potatoes. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Tomato fried potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tomato fried potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook Tomato fried potatoes estimated approx 30 minutes.
To begin with this recipe, we must first prepare a few components. You can have Tomato fried potatoes using 5 ingredients and 2 steps. Here is how you can achieve it.
Another day, another silly sounding recipe name. This one's totally accurate though, because the dish really is fried potatoes with a hint of tomato. As simple as they are, they're also delicious, a breeze to prepare, and a nice alternative to plain ol' fried potatoes. Be sure to use baby potatoes only. That way they'll be soft and silky without falling apart.
Ingredients and spices that need to be Make ready to make Tomato fried potatoes:
- 500 g mini red potatoes, halved lengthwise
- 2 tbsp tomato paste
- 1 tsp chicken stock paste (or replace half the water with stock)
- 1 onion, finely sliced
- 1 garlic clove, finely sliced
Instructions to make Tomato fried potatoes
- Put the potatoes in a deep-sided pan and add enough water to cover them by about 3/4. Add the tomato paste and stock paste, and bring to a boil on medium-high heat. Boil until only about 1 cup liquid remains. The potatoes should be mostly cooked by this point.
- Add the onion and garlic and toss. Continue cooking until all the liquid is gone, the onions turn jammy, and the potatoes start crisping. Fry a final 5 minutes or so, shaking the pan occasionally so the potatoes scorch a bit but don't burn. A little char is delicious, but too much is...well, it's not good. Season the potatoes at the end with a sprinkle of salt and freshly cracked black pepper. Serve hot.
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